This Weight Watchers friendly Mexican Mole is low in Points & tasty too. Serve with a side of rice or stuffed inside a tortilla wrap, this WW friendly dish will become a firm family favourite.
Season the chicken breasts each side with a little salt and pepper.
Place the chicken breasts in the hot oil and seal both sides (approx 1 min each side)
Add the chopped onions to the pan and fry for 4 - 5 minutes, stirring often. Turn the chicken often to prevent burning. The onions will soften and start to brown and the chicken breasts will brown (but will NOT cook through).
Add the chopped garlic and saute for a further 1 minute.
Add the chipotle paste, cumin, cinnamon and cocoa powder and stir to combine.
Add the chopped tomatoes and kidney beans, stir and bring to the boil.
Reduce the heat to a gentle simmer and cook covered for 20 minutes (or until the chicken has cooked through)
Remove the lid from the pan and use tongs to remove the chicken. Place the chicken on a board.
Continue to cook the sauce for a further 5 minutes over a medium heat until the liquid reduces a little.
Meanwhile, shred the chicken using two forks.
Add the shredded chicken back to the pan and mix to combine.