Tequila-Marinated Chicken with Chocolate Sauce
- 4 skinless and boneless chicken breast halves
- Grated zest and juice of 1 lime
- 2 tablespoons (30 ml) tequila
- 1/4 cup (60 ml) store-bought mole
- 3/4 cup (180 ml) chicken broth
- 2 tablespoons (30 ml) ground almonds
- Salt and pepper
Chocolate sauce (mole)
- In a bowl, combine the chicken, lime zest and juice, and tequila. Cover and marinate in the refrigerator for 2 hours.
- In a ridged skillet or on the grill, cook the chicken throughout. Slice on the bias.
- While the chicken cooks, prepare the sauce. In a saucepan, combine all the sauce ingredients and heat until smooth. Set aside.
- Coat the chicken with the hot chocolate sauce. Serve with Corn and Black-Eyed Peas Salad.
We serve this Tequila-Marinated Chicken with Chocolate Sauce on a banana leaf. They are found in the frozen section of Asian grocery stores for less than $ 3 a bag.
This chicken recipe is a very personal interpretation of a classic Mexican dish that combines turkey, spices, tomatoes, onions, chocolate, and the "Mole Poblano”. It is often served at weddings or celebrations. The mole is a Mexican sauce that contains about 40 ingredients from chili peppers, herbs, seeds and nuts, with dry bread, raisins and chocolate. Needless to say, I know very few people who have the patience to make this sauce, yet it is delicious. It was a Mexican student who couldn’t live without his mother’s Mole that gave me this recipe. He uses store-bought mole, to which he adds ground almonds. Do not overcook this sauce to keep it a nice consistency. If necessary, add chicken broth. You can find a canned version in Latin American grocery stores and some supermarkets in the ethnic foods aisle. Any leftovers will freeze well. Therefore, I propose a simplified version of the mole.