Quick Mole Sauce (LID)

Quick Mole Sauce

This sauce adds a tremendous amount of flavor to plain ol’ chicken breasts. The recipe is revised from one found in one of my favorite Tex-Mex cookbooks, Mex-Tex: Traditional Tex-Mex Taste by Matt Martinez.

Quick Mole Sauce

2 tablespoons oil (I used canola)
1/2 onion, minced
1 stalk celery, minced
1/4 green bell pepper, minced
2 tablespoons flour
2 tablespoons salt-free chili powder
1 tablespoon roasted sesame seeds
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)
1/2 teaspoon sugar
2 tablespoons creamy peanut butter (LID-friendly)
3 – 4 cups unsalted (or homemade) chicken stock

Heat the oil in a pan over medium heat. Add the onion, celery, and bell pepper; cook until the vegetables are tender. Stir in the flour and then the chili powder, sesame seeds, garlic powder, paprika, cumin, non-iodized salt, and sugar. Whisk in the peanut butter. Whisk in the chicken broth, a cup at a time. You may not need all of it. You want the sauce to be pourable, but not too thin (I added about 3 cups of stock and then used another 1/4 cup or so to thin the sauce at the end of cooking). Cook the sauce, stirring, until it starts to thicken. Serve hot.

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1 Comment (+add yours?)

  1. Trackback: LID Round 2, Day 5 | On a Butterfly's Wings

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