A friend of mine found a recipe from Jillian Michaels for Mole Pork Chops and recommended it to me. Now, Mole is a sauce with about 5,326 ingredients in it, including chile spice and cocoa powder, but I am happy to report, this is just a Mole rub used to make the pork chops nice and spicy. And it does not have 5,326 ingrendients in it, therefore, I was inclined to give it a try.
Of course, I had to tweak it--I used it on boneless chicken, pan grilled it, used smoked paprkia instead of paprika, and switched fresh garlic for garlic powder. The result? Delicious, spicy chicken that was ready in 45 minutes. (If you put the rub on in the morning and refrigerate the chicken, you can pull it out, grill it, and have the chicken done in 15 minutes.) Sweet!
I served this with black beans, tortillas, and sauteed plantains with maple syrup. A trip to Latin America in 15 minutes, what is not to love?
Grilled Mole Chicken (adapted from Jillian Michales)
*two boneless chicken breasts (this will make four servings)
*1/8 teaspoon smoked paprika
*2 teaspoons onion powder
*1/4 tsp garlic powder
*1 1/2 tsp unsweetened cocoa powder
*1/4 tsp chipotle chile powder
*1 dash cinnamon
*1 tbsp brown sugar
Put a piece of waxed paper down on the counter. Put down a chicken breast, cover with another piece of waxed paper and pound until thin.
Combine all the spices in a small bowl. Rub spices on both sides of chicken, let sit overnight or 30 minutes.
Heat grill pan over medium-high heat. Spray each side of the chicken with cooking spray. Grill until cooked through (depending on thickness of chicken, usually 4-7 minutes each side.) Cut chicken in half for serving.
Mango Salsa
1 mango, diced
Handful of fresh cilantro, chopped
1 lime, juiced
1/4 tsp salt
1 avocado, diced
Combine all of the above and serve with chicken.
To complete the meal: serve with rice, black beans, tortillas, plantains...and enjoy your Latin American diner!
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