A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I’ve even served it as a dip with corn chips!
You will need:
- 1 large onion, chopped
- ½ cup raisins
- 3 cloves garlic, chopped
- 2 tablespoons toasted sesame seeds (Optional)
- 1 finely chopped canned chipotle chile in adobo sauce
- 3 tablespoons peanut butter
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon ground nutmeg
- 3 tablespoons unsweetened cocoa powder
- 1 ½ pounds skinless, boneless chicken breasts
Instructions:
Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
Cover; cook on Low until chicken is very tender, about 5 hours.
Prep Time: 15 mins/Cooking Time: 5 hrs/ Total Time: 5 hrs 15 mins
Servings: 6
Calories: 288.8
