chicken is simmered in a quick mole sauce, then served
with polenta. For a fancier look, pack polenta into a
small ramekin, then unmold onto the dinner plates.
of us have kitchen cupboards stocked with obscure jars or
cans of this and that, items that speed preparation of our
particular favorite dishes. For me, one constant is a jar of
I’ve enjoyed many delicious, complex from-scratch versions
of this Mexican sauce in restaurants, I’ve been content to
let accomplished chefs grind the peppers and mix the spices.
I’m not saying I will never attempt an authentic, homemade
version. Just that when I want a quick version at home, I
reach for that jar.
takes just chicken broth and peanut butter to turn that
thick paste into a sauce (and the extra keeps forever in the
fridge). I like to stir in more broth than the package
directions suggest, for a sauce that gilds pieces of roast
shredded chicken instead of merely resting atop.
nonauthentic twist, instead of serving the chicken mole with
tortillas, I spoon it over corn in another form: polenta —
instant, in this case, another vital item in the pantry.
up a rotisserie chicken to shred for the recipe. Save the
rest for other meals and the carcass for broth.
the peanut butter, choose a natural brand that is all
peanuts, with maybe a little salt, but no added sugar. Use
creamy for a smoother sauce.
cup jarred dark mole paste
tablespoons peanut butter
cooked chicken breast halves, shredded in long strips
fresh cilantro leaves
Heat the water to a boil in a medium saucepan; add the
polenta and salt. Reduce heat to a simmer; cook, stirring, 5
minutes. Cover saucepan and keep warm.
Heat the broth to a simmer in a separate saucepan; add the
mole paste, breaking it up with a wooden spoon and stirring
it into the broth until it is dissolved to form a sauce.
Stir in the peanut butter until it dissolves. The sauce
should thicken but still be pretty liquid. Taste for flavor;
the sauce should not taste bitter. Add more peanut butter if
Stir in the chicken to coat the pieces; simmer on low so the
sauce permeates the meat, 10 minutes. Serve the chicken and
sauce over the polenta, garnished with chopped cilantro.
information per serving: 445 calories, 16 g fat, 3 g
saturated fat, 37 mg cholesterol, 47 g carbohydrates, 25 g
protein, 952 mg sodium, 6 g fiber