Chicken Mole Ole Recipe

Chicken Mole Ole Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

You’ll get a kick out of this full-flavored Southwestern favorite that requires a bit of prep time but is well worth it. —Johnna Johnson, Scottdale, Arizona

This recipe is:

Contest Winning

[X]

Rate Chicken Mole Ole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Mole Ole Recipe

Prep: 40 min. Cook: 4 hours

Yield: 6 Servings

40 240 280

Ingredients

2 dried ancho chilies
1-1/2 pounds tomatillos, husks removed, halved
2 medium onions, sliced, divided
1 serrano pepper, halved and seeded
3 garlic cloves, peeled
3 pounds bone-in chicken breast halves, skin removed
1 tablespoon canola oil
2 teaspoons ground cumin, divided
1-1/2 teaspoons chili powder
1 teaspoon pepper
1/4 teaspoon ground cinnamon
2 whole cloves
1/2 cup almonds
1 ounce unsweetened chocolate, chopped
1 tablespoon lime juice
1 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar-Monterey Jack cheese
1/2 cup minced fresh cilantro

Directions

Place chilies in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once.
In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chilies; cook 1 minute longer. Discard cloves.
Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl.
Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Sprinkle each serving with cheese and cilantro. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving equals 494 calories, 25 g fat (10 g saturated fat), 126 mg cholesterol, 671 mg sodium, 21 g carbohydrate, 7 g fiber, 49 g protein.

Originally published as Chicken Mole Ole in Taste of Home August/September 2010, p59