Chicken Mole

This originally came from a South Beach cookbook, and it’s hard to believe it’s diet food. We’ve substituted pork chops for the chicken occasionally, and I documented the vegetarian version with a much better name: Holy Frijole Mole.

2-1/2 lbs chicken breast tenders
Salt and pepper
1 T oil
1 large onion, chopped
1 large bell pepper, seeded and chopped
2 cloves garlic, minced
2 T chili powder
1/2 t cinnamon
1/2 t cloves
14-oz can diced tomatoes
2 T unsweetened peanut butter
2 T unsweetened cocoa powder
2 scallions, chopped

Sprinkle chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the chicken for 4 minutes on each side. Remove to a plate.

To the skillet, add the onion and bell pepper and cook for 3 minutes, until the onion is translucent. Add the garlic, chili powder, cinnamon, and cloves, and cook for a minute. Then return the chicken to the skillet. Add the tomatoes (do not drain), peanut butter, and cocoa and bring to a boil. Cover and simmer for 25 minutes, stirring once in a while and turning the chicken once, until the chicken is cooked through. Garnish with chopped scallion.

Serves 4, 431 calories each