Crock Pot Mole Chicken
A rich, flavorful slow-cooked mole chicken. The national dish of Mexico.
Ingredients
- 4 Pounds boneless, skinless chicken thighs (chicken breasts can be substituted)
- 1 Can (28 ounces) whole tomatoes
- 1 yellow onion (roughly chopped)
- 2 dried ancho chiles or 4 dried New Mexico Chiles (stemmed)
- 2 large chipotle chile in adobo sauce
- 1/2 cup almonds (or walnuts)
- 1/4 cup raisins
- 3 Ounces bitterweet chocolate (finely chopped, 1/2 cup)
- 3 Cloves garlic (smashed and peeled)
- 3/4 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- cilantro for garnish (optional)
- 3 Tablespoons olive oil
Directions
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Step 1
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| In a blender, purée tomatoes, onion, chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon (this might require multiple batches in the blender, depending on the size of the blender). Add tomato mixture and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce with rice and top with cilantro. |
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