First, it’s not too late to enter that drawing for a copy of 101 Blender Drinks. About this chicken mole, it’s almost too easy to be called a recipe. Normally I don’t even think about making Mexican mole sauces — I imagine hours in the kitchen and 25 secret herbs and spices. Not this time. I can’t give you the recipe yet, because it’s for a book that won’t be out for another year, but I will tell you that the sauce is made with jarred salsa.
The results are extraordinary — rich and satisfying. And mind you, I don’t really like chicken all that much. This is one of those dishes your family will be begging you to make again. I can’t wait until this book comes out because I’m cooking from it a few times a week already.