Carob Chicken Mole

I’m allergic to chocolate and tomatoes so I created this alternative chicken mole recipe. Obviously cocoa powder can be substituted for carob. Also you can add a can of diced tomatoes to make it more authentic. If you add tomatoes, cut chicken broth down to one cup. Also peanut butter can be substituted for almond butter. I personally just don’t like peanut butter and had almond butter on hand.

1 Tbs Olive Oil
3 skinless boneless chicken breasts, diced
1 bay leaf
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp ground cloves
1/2 tsp cinnamon
1 medium onion, diced
2 cloves garlic, minced
2 poblano peppers, diced
2 cups chicken broth
1/2 cup almond butter
1 Tbs carob powder

Add spices and oil in the bottom of large saucepan. Stir on medium heat until fragrant. Add onions, garlic and poblano pepper and cook until onions are translucent. Add chicken broth, almond butter and carob powder. Mix well. Add chicken and simmer on low until chicken is cooked through. Serve over rice or with corn tortillas.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course. Bookmark the permalink.

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