I vaguely remember one sentence (and perhaps only one) from one of college papers. It read something along the lines of: “Cinco de Mayo has become Cinco de Drinko.” Granted, I was a sociology and Spanish major very interested in the American appropriation and acculturation of Mexican values and culture, but still—did I really write the word “drinko” in a sentence? Yes.
Did I chuckle with what I thought was sheer academic and linguistic brilliance when writing it? Most likely.
Am I still chuckling? Absolutely.
By now you may be thinking that I am going to give you the BEST margarita recipe of all time in honor of Cinco de Drinko (err…Cinco de Mayo). Well, I have it. But you’re not going to get it today.
Healthy Chicken Mole
- 1 teaspoon olive oil
- 1 cup minced onion (I used Spanish for obvious reasons)
- 1 tablespoon ground cumin ( if you’re not in love with cumin like I am; feel free to use less)
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (I was lucky and still had some frozen, New Mexico Hatch Chiles that made their way from Phoenix to Ohio, so I used those. Feel free to feel a little jealous.)
- 3 garlic cloves, minced
- 3 cups chicken broth (I recommend using low sodium)
- 1 medium tomato, chopped
- 3 tablespoons sliced almonds
- 1 pound boneless skinless chicken breast (You could easily make this amount of sauce for 2 pounds chicken breast; I like to save the sauce later in the week for an easy way to dress up a meal)
- ½-1 ounce unsweetened chocolate (start with ½ ounce; add more if needed)
- Salt & Pepper to taste
- Heat oil in a Dutch oven over medium-high heat
- Add onion and spices; cook for 5 minutes or until almost tender
- Add the chiles and garlic to the pan; cook for 2 minutes or until chiles soften
- Add broth and next 4 ingredients to pan; bring to a boil
- Add chicken to pan, cover, and reduce heat. Simmer until chicken is cooked through (about 10 minutes)
- Remove chicken from pan; shred using two forks
- Add the chocolate to the warm sauce. Stir until melted.
- Use an immersion blender (or transfer sauce to a blender) to puree until smooth
- Place the chicken back in the pan; heat until warm.
- Serve this Healthy Chicken Mole over brown rice, or whatever makes you happy!
Note: This recipe is a great make-ahead dish, as the flavors continue to come together when they’re hanging out in the fridge. You may need to add more liquid as you’re heating it up, so adjust spices accordingly.