Another great recipe for my pressure cooker.
A friend came by for dinner yesterday. I expected her at 5 and worked down in the garage until 4:50 PM. I wasn’t worried about time; I was cooking up dinner in my Instant Pot and had all the ingredients ready. She kept me company while I got everything into the pot and we drank wine and snacked on caprese with tomatoes from my garden and fresh mozzarella while we waited.
Here’s my version of the Mole Chicken Chili recipe I found in my newPressure Cooker Perfection cookbook. I served it over white rice and it was delicious: slightly chocolatey from the cocoa, slightly sweet from the raisins, and with just enough heat to catch your attention from the chili powder and chipotle peppers.
- 3 tablespoons vegetable oil.
- 2 tablespoons chili powder.
- 2 tablespoons unsweetened cocoa.
- 3 garlic cloves, minced.
- 2 teaspoons minced canned chipotle chile in adobo sauce. This stuff, which you can find in the Hispanic food aisle of your grocery story — assuming your store has one — is spicy! I’m not quite sure what I’m going to do with the rest of the can. Freeze it in a small container?
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2-1/2 cups low-sodium chicken broth. If you use a quart sized container, as I did, you can use the remainder with water to make the rice. If you use canned chicken broth, you can get away with using one can and making up the difference to 2-1/2 cups with water.
- 1 14.5-ounce can diced tomatoes. I used 3 medium, very ripe fresh tomatoes from my garden.
- 1 cup raisins.
- 1/4 cup peanut butter.
- 3 to 4 pounds boneless, skinless chicken thighs, with fat trimmed off. The original recipe calls for 4 pounds bone-in thighs.
- Salt and pepper.
- 1 onion, halved and sliced in 1/2 inch thick pieces. I used a red onion from my garden.
- 1 red bell pepper, stem and seeds removed, cut into 1/2 inch pieces. In general, I don’t like peppers, but I’m trying very hard to like them so I included them.
- 1/4 cup fresh cilantro, chopped.
- Add 2 tablespoons of vegetable oil to Instant Pot and press Sauté to start heating.
- When oil is shimmering, add chili powder, cocoa, garlic, chipotle, cinnamon, and cloves. Cook about 30 seconds. (It will smell really good.)
- Stir in broth, tomatoes, raisins, and peanut butter. Be sure to scrape any bits of the dry ingredients off the bottom of the pan. (I have a silicone spoon I use for this and it does a great job without damaging any of my cookware.)
- Bring to a simmer and cook for 5 minutes.
- Remove the sauce from the pot and puree it in a blender. (I use an immersion blender, which does a great job.) Set it aside.
- Season chicken with salt and pepper.
- Heat 1 tablespoon of oil in the pot.
- Add the onions and sauté until softened, about five minutes.
- Stir in sauce, chicken, and peppers.
- Cover and lock pot; close steam vent.
- On the Instant Pot, press Off and then press Manual and set the time to 20 minutes.
- When the timer beeps, press Off. Do a quick pressure release and then carefully remove the lid.
- Stir in cilantro and serve.
The original recipe instructs you to leave the red pepper out in step 9. Instead, when the pressure cooking is done, you remove the chicken and shred it. While doing that, you cook the pepper in the sauce for 10-15 minutes and then add the chicken back in. My way is quicker and easier and I’ve found that the chicken shreds a bit on its own as it’s served. Also keep in mind that if you use bone-in chicken, you should increase pressure cooking time to 25 minutes.
This makes a lot of food. With rice, it fed both of us two servings and there was enough leftover to give my friend some to take home and feed me at least two more meals. We were too full for dessert!
If you make this, let me know what you think.