Chicken Mole Skewers with Cilantro Pesto #TripleSBites

Chicken Mole Skewers with Cilantro Pesto |  Famished Fish, Finicky Shark

It’s funny how spicy food can bring people together. In the most hysterical ways sometimes.

 

Are you ever sitting across the table from someone and you both take a bite of something spicy – your eyes immediately get round and you look for that big glass of water or milk to chug down the spice, and then you start laughing hysterically at each other’s expressions. Yep that is spicy food bringing people together.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Sharkb

When I received my chocolate samples from Spicely Organics, I immediately thought that I would use the chocolate infused with black tea to make some spicy mole for chicken skewers. I had planned to cook the chicken in a little bit of cilantro infused oil from Acala Farms but I was having a conversation with my daughter one day (yes, my four month old and I talk!) and suddenly the idea struck – cilantro pesto.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Oh my gosh this was serious food-spiration (inspired by food). The combination of spicy ancho chiles and fresh earthy cilantro pesto was like magic. These two flavors went so well together I felt like I was interrupting an intimate datebetween the chiles and cilantro. This is a meal that will make you laugh and a meal you will enjoy. And something about these skewers just keeps you coming back for more. Just ask my friend Kat who’d already had dinner, then came over to the house and couldn’t resist sneaking little bites.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Chicken Mole Skewers with Cilantro Pesto

Ingredients:
Chicken Mole Skewers
2 lb chicken breast
3 Tb canola oil, divided
1/2 tsp salt
1/2 tsp pepper
2 canned ancho chiles
1 7.7 oz can chipotle sauce
2 roma tomatoes, grated so the peel falls off
1/4 large onion, diced
1 clove garlic, smashed
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1 Tb Spicely Organics Chocolate with Green Tea
1/4 cup almonds
Cilantro Pesto
1/2 cup Acala Farms Cilantro infused Cottonseed Oil
1 bunch cilantro, stems on, washed and shaken dry
1/4 cup almonds
1/4 cups hard Mexican cheese, such as cotija

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Directions:
Begin by slicing the chicken breast lengthwise into strips about half inch wide. Heat 2 Tb canola oil in a large skillet over medium heat. Season the chicken with the salt and pepper and place it in the hot oil. Cook the breasts on each side about five minutes until lightly browned and juices run clear.

While the chicken is cooking, begin making the mole. In a small sauce pan heat 1 Tb canola oil with garlic and diced onions and sauté until soft. Using a grater, grate the two Roma tomatoes into the onion and garlic.

Chicken Mole Skewers with Cilantro Pesto b(11)

Add two ancho chiles from the can and the can of chipotle sauce. Stir and heat through and set aside.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
In a food processor, combine 1/4 cup almonds and the Spicely Organics chocolate. Pulse until the nuts and chocolate are finely ground. Add the vegetable and tomato mixture and pulse until smooth. Add the mole to the chicken and toss to coat well. Heat through until bubbly. Remove from heat.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
Wash the food processor and prepare the cilantro pesto. In the food processor, combine the almonds, Mexican cheese, cilantro and clove of garlic. Pulse until smooth. The mixture will be thick. With the processor running, stream in 1/2 cup Acala Farms Cilantro Infused Cottonseed Oil until the pesto is smooth.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Recipe testing sauces (Famished Fish original recipes I must add!!) before cooking the chicken! Oh yea!!!

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark
Using tongs, thread the chicken onto skewers and serve with the cilantro pesto.

Chicken Mole Skewers with Cilantro Pesto | Famished Fish, Finicky Shark

Enjoy and don’t forget your cold beverage.

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Spicely Organics and Acala Farms. I received two samples of chocolates and two bottles of cottonseed oil from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.

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Chicken Mole Skewers with Cilantro Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 448 calories

Fat 35 g

Carbs 6 g

Protein 28 g

8


Chicken Mole Skewers with Cilantro Pesto

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Chicken Mole Skewers

  • 2 lb chicken breast
  • 3 Tb canola oil, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 canned ancho chiles
  • 1 - 7.7 oz can chipotle sauce
  • 2 roma tomatoes, grated so the peel falls off
  • 1/4 large onion, diced
  • 1 clove garlic, smashed
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 Tb Spicely Organics Chocolate with Green Tea
  • 1/4 cup almonds
  • For the Cilantro Pesto

  • 1/2 cup Acala Farms Cilantro infused Cottonseed Oil
  • 1 bunch cilantro, stems on, washed and shaken dry
  • 1/4 cup almonds
  • 1/4 cups hard Mexican cheese, such as cotija

Instructions

  1. Begin by slicing the chicken breast lengthwise into strips about half inch wide. Heat 2 Tb canola oil in a large skillet over medium heat. Season the chicken with the salt and pepper and place it in the hot oil. Cook the breasts on each side about five minutes until lightly browned and juices run clear.
  2. While the chicken is cooking, begin making the mole. In a small sauce pan heat 1 Tb canola oil with garlic and diced onions and sauté until soft. Using a grater, grate the two Roma tomatoes into the onion and garlic.
  3. Add two ancho chiles from the can and the can of chipotle sauce. Stir and heat through and set aside.
  4. In a food processor, combine 1/4 cup almonds and the Spicely Organics chocolate. Pulse until the nuts and chocolate are finely ground. Add the vegetable and tomato mixture and pulse until smooth. Add the mole to the chicken and toss to coat well. Heat through until bubbly. Remove from heat.
  5. Wash the food processor and prepare the cilantro pesto. In the food processor, combine the almonds, Mexican cheese, cilantro and clove of garlic. Pulse until smooth. The mixture will be thick. With the processor running, stream in 1/2 cup Acala Farms Cilantro Infused Cottonseed Oil until the pesto is smooth.
  6. Using tongs, thread the chicken onto skewers and serve with the cilantro pesto.

Notes

Feel free to substitute the branded ingredients as needed with a like for like product.

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Comments

  1. Ally says

    I’m more of a baker (he does a lot of the cooking!), so I love making chocolate lava cakes. When I do cook, I like to make some sort of main dish and then mashed potatoes–maybe they’re not so romantic, but he LOVES them!

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