Taste of Home
Chicken Mole
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 12 servings.
If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
Ingredients
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12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
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1 teaspoon salt
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MOLE SAUCE:
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1 can (28 ounces) whole tomatoes, drained
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1 medium onion, chopped
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2 dried ancho chiles, stems and seeds removed
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1/2 cup sliced almonds, toasted
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1/4 cup raisins
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3 ounces bittersweet chocolate, chopped
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3 tablespoons olive oil
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1 chipotle pepper in adobo sauce
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3 garlic cloves, peeled and halved
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3/4 teaspoon ground cumin
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1/2 teaspoon ground cinnamon
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Fresh cilantro leaves, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 chicken thigh with 1/3 cup sauce: 311 calories, 18g fat (5g saturated fat), 86mg cholesterol, 378mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 26g protein.
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