Wednesday, November 6, 2019

Chicken mole

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 chiles, 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

    • Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.

    • 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.

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