Chicken Mole Recipe

Chicken Mole Recipe photo by Taste of Home

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If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, LA

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Chicken Mole Recipe

Prep: 25 min. Cook: 6 hours

Yield: 12 Servings

25 360 385

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

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.
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. Yield: 12 servings.

Originally published as Chicken Mole in Simple & Delicious April/May 2013, p21