Chicken Mole


Ingredients

  • 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
  • 1 teaspoon salt
MOLE SAUCE:
  • 1 can (28 ounces) whole tomatoes, drained
  • 1 medium onion, chopped
  • 2 dried ancho chilies, stems and seeds removed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, chopped
  • 3 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled and halved
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, optional


Directions

  1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chilies, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.
  2. Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Recipe source: tasteofhome

0 Response to "Chicken Mole"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel