Marvelous Mole
By: Peter Sherwood
Published: Saturday, February 27, 2010 - 6:23pm

Ingredients




1 rotisserie chicken, shredded to a rag and a bone
1 tablespoon-ish olive oil
1 large onion, sliced thin; a Vidalia or yellow onion is nice
2 cloves minced garlic
28 ounces can whole tomatoes, coarsely chopped (save juice)
1 cup low-sodium chicken broth
2 tablespoons tablespoons finely chopped chipotle peppers in adobo sauce with 1  2 ounces semi-sweet chocolate
1 stick cinnamon
4 miniature Reese’s peanut butter cups
1 tablespoon Jif crunchy peanut butter or more, according to taste

Preparation

1 Heat oil in large pot over medium-high heat. Sautee onion and garlic until yellowish. Add all the ingredients (except chicken, Reese’s cups and peanut butter) and simmer about 7 minutes. Reduce heat to medium-low and simmer about 10-15 minutes more, blending in Reese’s cups and peanut butter. Throw in shredded chicken until heated through, about 10 minutes more. Add salt and pepper to taste, remove the cinnamon stick; serve on top of corn chips in an appropriate vessel.

About


Just in time for Cinco de Mayo! The granddaughter of Texan Margarita Sames (who invented--you guessed it, the Margarita) first taught me how to make this recipe with peanuts and chocolate. Bon Appetit added chipotles but the Reese’s cups are solely my own idea, based on the 50's tradition of cooking with commercial products such as Coca-Cola for baked beans and Velveeta cheese for just about anything. Get the fiesta started with Tequila Juleps!

Comments:
Nxixis@hotmail.Com

Very tasty!