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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 12 |
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If youâre not familiar with mole, donât be afraid of this versatile Mexican sauce. I love sharing this recipe because itâs a great one to experiment with. âDarlene Morris, Franklinton, LA 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:
1. 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.
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. Yield: 12 servings.
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