Cherry Bomb Chicken Mole

Recently while shopping for produce, I happened to spot a new addition to the pepper section at my local grocery store.  Cherry bomb peppers are bright red medium-hot peppers, about 20% less hot than jalapeno peppers.  They are full of antioxidants and lots of pep!   Today’s recipe is brought to you by the color RED and Vitamin C. Enjoy!


  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon ground cinnamon
  • 1 can diced tomatoes
  • 1 bell pepper, chopped
  • 2 cherry bomb peppers, roughly chopped
  • 10-ounces of chicken broth
  • 2 tablespoons almond butter
  • 2 ounces cacao powder
  • 4-6 chicken breasts


  1. Heat oil in a frying pan over medium heat
  2. Add onion and saute 3-4 minutes
  3. Add garlic and spices, continuing to stir
  4. Next add diced tomatoes, peppers, broth, almond butter, and cocao
  5. Simmer the mixture for 10 minutes, transfer to a bowl and let cool 10 minutes before placing in a food processor (NOT a blender – it will just get stuck down in there!)  Puree mixture until smooth.
  6. Sear the chicken in a frying pan over medium-high heat until browned on both sides – use more coconut oil if needed.
  7. Place chicken in crock-pot, pour pureed sauce over it and set on low for 6 hours
  8. About 5 hours in shred the chicken by pulling it apart with giant forks (careful, it’s hot!)

Note: If there is too muchliquid you can drain some of it (though some of us like it extra saucy). Serve with a side of veggies or on a whole grain bun like a pulled chicken sandwich.  Yum!

~Live Inspired~!