Ingredients
- 6 Boneless Skinless Chicken Breasts
- 2 Dried Whole New Mexico Chilis, stems and seeds removed
- 2 Dried Whole Pasilla Chilis, stems and seeds removed
- Vegetable Oil
- 3 Cups Cooked Rice (for serving)
- 2 Cups Chicken Broth
- 1 Cup Blueberries
- 2/3 Cup Water
- 1/2 of a White Onion, chopped
- 1.5 Ounces Dark Chocolate, chopped
- 3 Cloves Garlic, Minced
- 1 Tablespoon Butter
- 2 Teaspoons Honey
- 3/4 Teaspoon Ground Cumin
- 1/2 Teaspoon Cinnamon
- 1/4-1/2 Teaspoon Cayenne Pepper
Instructions
- Pour the vegetable oil into a large flat frying pan until it is 1 cm deep. Heat the oil and fry the whole dried chilis in it, for about 2-3 minutes on each side. Remove the chilis with a pair of tongs and place them in a medium sized pot with the chicken broth and water.
- Drain half of the oil from the frying pan, making sure to wipe off any oil that has dripped onto the bottom of the pan, and place the onions and garlic in the remaining oil and cook over medium-low flame until the onions are soft and transparent, about 15 minutes, stirring every few minutes. Set aside.
- Cook the chilis in the broth over medium heat for about 20 minutes. They should be nice and soft. Add 3/4 cup of the blueberries and continue cooking for another 10 minutes until the berries are soft and burst easily when pressed.
- Pour the blueberry chili mixture into a blender along with the sauteed onions and garlic. Cover and blend at a high speed until pureed.
- Pour the puree back into the medium-sized pot and add the honey, cinnamon, cayenne pepper, remaining blueberries, and 1/4 teaspoon of the cumin. Cook over low heat.
- Melt the butter in a large and wide shallow pan. Rub the remaining 1/2 teaspoon of cumin onto the chicken breasts and then fry them in the pan until cooked all the way through, about 8 minutes on each side. Make sure to cover the pan while the chicken is cooking to help the meat retain its moisture. When done, remove the chicken breasts from the pan and place on a serving platter.
- Remove the Mole sauce from the heat. Add the dark chocolate and stir until all of the chocolate has melted into the sauce. When serving, plate the chicken with a side of rice and drizzle the desired amount of Mole sauce over the dish.