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Coffee Chicken with Quick Mole Sauce
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Prep Time:
35 minutes
Total Time:
2 hours 35 minutes
Indulgent homemade cocoa-infused mole sauce blankets succulent chicken in this delectable recipe.
Ingredients:
  • 4 cups water
  • 1/3 cup salt
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon cumin seed
  • 1 tablespoon chili powder
  • 1 lime, thinly sliced
  • 1 cup strong-brewed coffee, at room temperature
  • 6 boneless skinless chicken breasts (about 1 3/4 lb)
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz) crushed tomatoes, undrained
  • 1 1/4 cups chicken broth
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground cumin
  • Dash of ground cinnamon
  • 1 oz unsweetened baking chocolate
  • 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
  • Salt and pepper, if desired
Instructions:
  • In a 2-quart saucepan, simmer water with salt, brown sugar, cumin seed, chili powder, and lime slices until the sugar and salt dissolve. Take off heat and mix in coffee. Let the mixture cool to room temperature.
  • Add chicken to a 1-gallon resealable plastic bag or a large bowl. Pour the cooled coffee mixture over the chicken, then seal the bag or cover the bowl. Refrigerate for 2 to 3 hours.
  • Heat oil in a large skillet over medium heat. Pat dry the marinated chicken and discard the marinade. Once the oil is shimmering, cook the chicken for about 3 minutes until golden brown. Flip and cook for 2-3 minutes more until golden on the other side. Transfer cooked chicken to a plate.
  • In the same skillet, sauté onion over medium heat for 5 minutes until soft and lightly browned. Stir occasionally. Add garlic and cook for 30 seconds until fragrant. Stir in tomatoes, broth, peanut butter, sugar, cumin, cinnamon, chocolate, and chilies. Cook uncovered for 3 minutes until the mixture simmers and the peanut butter and chocolate melt. Stir occasionally.
  • Lower the heat to medium-low and gently place the chicken breasts into the bubbling sauce. Simmer uncovered for 15 to 20 minutes, giving it an occasional stir, until the sauce thickens and the chicken reaches 170°F at its thickest part. Sample and season with salt and pepper to your liking. Serve straight away.

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