Chicken Mole Ole

Name: Chicken Mole Ole
Prep time: 40 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: 6 servings.
Ingredients: 2 dried ancho chiles; 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 shredded cheddar-Monterey Jack cheese; 1/2 cup minced fresh cilantro

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

Ingredients

2 dried ancho chiles
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 shredded cheddar-Monterey Jack cheese
1/2 cup minced fresh cilantro

Directions

Place chiles 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 15x10x1-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 chiles; 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. Cook, covered, on low until chicken is tender, 4-5 hours. Sprinkle each serving with cheese and cilantro.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 494 calories, 25g fat (10g saturated fat), 126mg cholesterol, 671mg sodium, 21g carbohydrate (8g sugars, 7g fiber), 49g protein.

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

Reviews

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jfurnas

Feb 8, 2012

This was a lot of work. My family just said it was okay. My son thought you could get almost the same results with a can of chili.
reportertanya

Aug 13, 2010

The sweet spices, peppers, chocolate and nuts make a complex sauce bursting with flavor. I can't wait to have some more!I used two breasts and other pieces of chicken as well, and it worked fine.