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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 8 |
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In the spring of 2001, I happened to be in Vidalia, Georgia, checking out the onion crop, when I made a very good decision to stop in at a small mom and pop Mexican grocery. The lady who was running the store (Laura Medrano) spoke no English and I spoke no Spanish; however, this did not prevent her from answering all my questions about Mexican food - we used hand signals, Pidgin English/Spanish, and occasionally she would grab something off the shelf to show me an ingredient. Anyway, after about half an hour, she successfully conveyed to me how to make a good chicken mole. Since then, I've made it twenty or thirty times and we really like it. This is an easy crock pot recipe and I think that your family will like it too! Ingredients:
2 1/2 lbs chicken pieces, skin on |
15 ounces chicken broth, canned |
2 ounces canned diced green chiles |
15 ounces artichoke hearts, drained (i use polar brand) |
2 medium vidalia onions, peeled and quartered |
1/2 cup fresh parsley, chopped |
6 medium fresh tomatoes, quartered |
4 tablespoons butter |
1 cup frozen corn |
1 cup water |
1/8 teaspoon adobo seasoning |
1/4 teaspoon ground black pepper |
1/2 teaspoon table salt |
1 tablespoon mole, mexican condiment (paste) |
1/2 cup raisins (optional) |
Directions:
1. Mash up the mole paste in the chicken broth until it is mostly dissolved.
2. Place all ingredients in a large crock pot and set on high setting for 1 hour, then reduce to the low setting for six more hours.
3. Serve chicken and sauce over cooked rice or cooked egg noodles.
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