Chicken Mole

Ingredients

• 3 tablespoons chili powder 
• 1 clove garlic minced
• 2  bell pepper green seeded chopped
• 1.5 teaspoons ground cinnamon 
• 1.5 teaspoons ground cumin 
• 4 servings pepper black to taste
• 0.3 cup olive oil divided as needed
• 2 pounds chicken breast boneless skinless cut into bite-size pieces
• 43.5 ounce stewed tomatoes canned (I puree mine before adding it; my kids like it better that way.)
• 2 ounces baker's chocolate unsweetened

Equipment

• bowl
• pot
• spatula

Directions

1. Sprinkle chicken with black pepper.
2. Heat 2 tablespoons oil over high heat in a deep 4-quart pot.
3. Add chicken and cook until just cooked through, stirring a few times. Set chicken aside in a covered bowl to stay warm.
4. Reduce heat to medium-high and add remaining oil to pot.
5. Add chili powder, cumin, cinnamon, and cayenne, if using.
6. Mix well, adding a little more oil if needed until spice mix is wet with oil.
7. Heat spices until they're blackened and smoking, 4 to 6 minutes.
8. Reduce heat to low and add chocolate. Stir into spice mixture with a heatproof rubber spatula.
9. When chocolate is fully melted, add tomatoes and garlic. Bring to a boil and simmer over medium heat for 10 minutes, stirring occasionally.
10. Stir cooked chicken and green peppers into sauce and simmer 5 more minutes.
11. Serve over hot rice.