I just ran across a recipe for Chicken Mole Casserole on the Food & Wine website. And I do mean I “just” found it. It sounded great; I liked the idea of it. It just seemed like the perfect thing for dinner, so I made it, or rather my version of it. And it was on the table in 20 minutes! What a great weeknight or Friday-night-after-work-instead-of-pizza dinner! This is a perfect skillet dinner. A cast iron skillet is great and has that nice rustic appeal that suits this dish. One dish clean-up is hard to beat! Instead of regular chili powder, which is a blend of spices, I use pure guajillo powder. Most commercial chili powders have added salt, sometimes too much. Don’t misunderstand me. I use salt; our bodies require salt, but I prefer to control the salt content. I love guajillo chiles. They are so much more nuanced; they have wonderful floral and fruity back-flavors and just a nice amount of heat. I added some ground cumin and ground coriander, too. I had leftover Brazilian Bakery Sunday Chicken, but you could absolutely use a supermarket rotisserie chicken for this. I found the mixture was a bit to gummy and thick, so I poured a little beer to both thin and deglaze the pan. I have included it in the recipe, because I think it added a nice flavor, as well. This goes together quickly. Then a few minutes in a hot oven, grab your fork and dig in!
Chicken Mole Skillet Dinner
- 1 tablespoons olive oil
- 1 small onion
- 2 garlic cloves, finely chopped
- 1/2 cup peanut butter
- 1/3 cup soy sauce
- 1-2 tablespoons cocoa powder
- 1/2 cup chicken broth or beer
- 1 tablespoon honey
- 2 teaspoons pure ground guajillo chile powder, or to taste
- 1 teaspoon ground cumin (toasted, if possible)
- 1/2 teaspoon ground coriander
- 3 cups shredded chicken (leftover from a rotisserie chicken is great)
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup crumbled tortilla chips
- Sliced, pickled jalapeño pepper rings
- Chopped fresh cilantro
- Lime wedges
Preheat the oven to 400°F.
In a large heavy skillet (cast iron is perfect for this), heat the oil over medium high heat until hot; stir in the onion and garlic. Cook, stirring occasionally, until golden, about 5 minutes. Stir in the peanut butter, soy sauce, cocoa powder, honey, guajillo powder, cumin, coriander and broth (or beer); bring to a simmer. Cook for 1 minute; stir in the chicken until it’s heat through and everything is bubbly.
Season the filling with salt and pepper to taste. Transfer the filling to a 3-quart casserole dish and sprinkle the cheese and tortilla chips over top. Bake the casserole until the cheese is melted, about 8-10 minutes. Remove from the oven and top with the jalapeño pepper rings, chopped cilantro and lime wedges. Serve immediately.
Chicken Mole Skillet Dinner Recipe©Marcia Lahens 2015. All rights reserved.
I added some pickled jalapeños and a nice heap of chopped up fresh cilantro…The Goddess loves, loves, loves cilantro. This is a truly delicious combination of flavors. Savory, with a hint of sweetness. A little heat, a little salt, with loads of flavor…what more could you want for dinner or a great, late night snack? I do think a nice squeeze of lime would really make the flavor pop…next time. And there will be a “next time”.