My entire family LOVES Mexican food. I love it all but mole is my absolute favorite Mexican dish. I can’t believe that I have never posted this fabulous recipe! I have made it several times- it must be the easiest mole to make- EVER. This recipe was adapted from Everyday Food. We ate it over brown basmati rice with cumin spiced sautéed kale with onions on the side.
- Yield: Serves 8
- 4 pounds boneless, skinless chicken thighs (about 12-15)
- Coarse salt
- 1 can (28 ounces) whole tomatoes
- 1 medium yellow or 1 large sweet onion, roughly chopped
- 2 dried ancho chiles, stemmed and seeded
- 1 large chipotle chile in adobo sauce
- 1/2 cup sliced almonds, toasted (425 degree oven for 2-3 minutes)
- 1/4 cup raisins
- 3 ounces bittersweet chocolate, finely chopped (1/2 cup) (I used Trader Joe’s 72% Dark Chocolate)
- 3 garlic cloves, smashed and peeled
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Fresh cilantro leaves, for serving
- rice, sour cream, avocado for serving, optional (I used brown basmati rice)
- Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
- Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Adjust seasoning if necessary. Serve chicken and sauce over rice topped with cilantro, avocado, and/or sour cream, if desired.
One Year Ago:
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