Chicken With Chocolate Sauce
(Mole Poblano)

• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 6 chicken breast halves, skinless and boneless
• 1 onion, chopped
• 1 green pepper, chopped
• 3 slices canned pimento, chopped
• 2 tomatoes, peeled, seeded and chopped
• 2 tablespoons chili powder (or to taste)
• 2-1/2 cups chicken broth
• 1/4 cup slivered almonds
• 1/4 cup raisins
• 1/2 teaspoon cumin
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sugar
• Grated rind of 1 orange
• 2 squares bitter chocolate, chopped
• 1/4 cup light rum (optional)

Preheat oven to 350 degrees.

In a casserole, heat oil and cook garlic for a few minutes to flavor the oil. Add chicken just to brown (it will finish cooking in the oven) and then remove it from the pan.

In the remaining fat, cook onion, green pepper, pimento and tomato over gentle heat for 10 minutes. Add chili powder, blending well.

Add chicken back in and spoon sauce on top.

Cover and bake for 1 hour or until chicken is tender. Warm rum, ignite it and pour over contents of casserole. Allow to stand for a few minutes until flame is extinguished and then serve on a large platter like this one, beautifully crafted by artist Alfonso Luis. This style is representative of classic Talavera pottery crafted in Puebla, Mexico.

Serves 6.