Why recepie famous for?
Chicken Mole Recipe photo by Taste of Home
Ingredients
12 bone-in chicken thighs (about 4-1/2 pounds), skin removed1 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
Instructions
DirectionsSprinkle 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.
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.
leave comments