Mole Sauce

Traditionally, this sauce is added when stewing chicken. Once cooked, the chicken is shredded, mixed with this sauce, then served over boiled potatoes or hashbrowns.

4-1/4 teaspoons paprika

4-1/4 teaspoons chili powder of choice

2 tablespoons tapioca starch, or potato starch, or cornstarch, or arrowroot starch

2 tablespoon soy-free vegan 100% cocoa powder

1 tablespoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon sea salt

2-1/4 cups water

1/4 cup tomato sauce

2 tablespoons pure olive oil, or grapeseed oil

1. In small container, combine paprika, chili powder, tapioca starch, cocoa powder, garlic powder, cumin, and sea salt; place on lid and shake vigorously to combine.
2. In medium bowl stir together water and tomato sauce; set aside.
3. Place large skillet over medium heat; add pure olive oil; pour dry mix into heated oil; cook 2 minutes; whisk constantly.
4. Slowly whisk in tomato sauce; cook 5 - 6 minutes, or to desired thickness.

Cool completely then pour over whole chicken and roast according to weight.

Or, cool completely then pour into airtight container; refrigerate up to 3 days.

Servings: about 2 cups

Preheat: Medium-heat

Prep Time: 10 min

Cooking Time: 6 min