Chicken Mole

Name: Chicken Mole
Ingredients: 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed; 1 teaspoon salt; 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

14 ingredients

3 steps

Ingredients

12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
1 teaspoon salt
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

Directions

1

Sprinkle 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.
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.
3

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.