Seasons Recipes

Slow Cooker Chicken Mole

Slow Cooker Chicken Mole

serves 4

Ingredients: 
mole sauce:
1 dried ancho chili, stem removed
3 dried guajillo chili, stem removed
1/4 cup raisins
1/2 cup almonds
3 each roma tomatoes, seeded
1/2 yellow onion, peeled and chopped
6 garlic cloves, peeled
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 1/2 cups chicken or vegetable broth
2 oz. 70% dark chocolate, grated
4 bone-in chicken thighs
2 teaspoons Chipotle Salt 
1 tablespoon ground cumin
2 cups cooked long-grain rice
1 teaspoon sesame seeds
garnish:
chopped cilantro
diced red onions
Directions: 
Preheat Instant Pot or slow cooker to sauté and drizzle with oil. Add dried chilies, raisins, almonds, tomatoes, onions, garlic, allspice, cloves, and cinnamon and cook until fragrant (about 3 minutes). Deglaze with broth and stir in chocolate. Reduce setting to slow cook, cover, and cook for 3 hours.
Remove mole sauce from the slow cooker and scrape into a food processor. Blend until smooth and set aside.
Wipe out the slow cooker, preheat to sauté, and drizzle with oil.
Season chicken with chipotle salt and cumin. Add to the pot and crisp on both sides until golden brown, remove from the pot. Deglaze with chocolate balsamic and bring it to a simmer. Whisk in pureed mole sauce and return chicken to the pot. Cover and cook for 3 hours until chicken is tender and cooked through.
Serve chicken with rice and topped with sesame seeds, cilantro, and onions.
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