Pollo Crepes Con Mole Azul

Name: Pollo Crepes Con Mole Azul
Ingredients: 3 lbs skinless chicken thighs, bone in; 1 tablespoon olive oil; 1 cup grape tomatoes, washed; 3 garlic cloves, thinly sliced; 1/2 medium yellow onion, rough chopped; 1 medium jalapeno pepper, seeded and rough chopped; 1/4 teaspoon ground cumin; 1/8 teaspoon ground nutmeg; 1/4 teaspoon whole cloves; 1 tablespoon chili powder (or to taste); 1 cinnamon stick, 2 1/2 to 3 inches; 1/2 cup chicken stock; 2 tablespoons peanut butter; 1/3 cup fresh blueberries (If using frozen berries, rinse and drain well.) or 1/3 cup frozen blueberries (If using frozen berries, rinse and drain well.); 1/4 cup brewed coffee; 2 tablespoons sugar-free chocolate syrup; 1/4 cup orange juice; 1/2 teaspoon Splenda granular; 1 slice bread, torn into pieces; salt, to taste; pepper, to taste; 12 -16 prepared crepes; light sour cream; 4 -5 scallions, sliced (Both green and white part.)

24 ingredients

8 steps

Ingredients

3 lbs skinless chicken thighs, bone in
1 tablespoon olive oil
1 cup grape tomatoes, washed
3 garlic cloves, thinly sliced
1/2 medium yellow onion, rough chopped
1 medium jalapeno pepper, seeded and rough chopped
1/4 teaspoon ground cumin
1/8 teaspoon ground nutmeg
1/4 teaspoon whole cloves
1 tablespoon chili powder (or to taste)
1 cinnamon stick, 2 1/2 to 3 inches
1/2 cup chicken stock
2 tablespoons peanut butter
1/3 cup fresh blueberries (If using frozen berries, rinse and drain well.) or 1/3 cup frozen blueberries (If using frozen berries, rinse and drain well.)
1/4 cup brewed coffee
2 tablespoons sugar-free chocolate syrup
1/4 cup orange juice
1/2 teaspoon Splenda granular
1 slice bread, torn into pieces
salt, to taste
pepper, to taste
12 -16 prepared crepes
light sour cream
4 -5 scallions, sliced (Both green and white part.)

Directions

1

Place the tomatoes, onions, garlic and jalapeno pepper In a 8 x 8 inch dish and drizzle with just enough olive oil to lightly coat the vegetables, season with salt and pepper to taste; put in a preheated 375 degree oven for 10 minutes, stir and return to oven for another 10 minutes.
2

In a small dry skillet, place the cumin, ground nutmeg, cloves, cinnamon stick and chili powder; warm just until fragrant, taking care not to burn the spices.
3

Place the roasted tomato/onion mixture in a blender container along with the spices, the stock, peanut butter, blueberries, coffee, chocolate syrup, orange juice, torn bread and Splenda; blend until smooth.
4

Place the chicken in a 3.5 to 4 quart crock-pot and pour the mole sauce over all; turn on low and cook 6 to 8 hours or until chicken is falling off the bone, remove bones and cartilage, and chicken from sauce.
5

Shred the chicken with two forks, cover and place in low oven to stay warm while reducing the sauce.
6

Pour the mole into a medium size saucepan and bring to a rapid boil; lower heat and boil gently for 15 to 20 minutes or until thick; adjust salt and pepper to taste.
7

To assemble, place crepe on serving plate, spoon shredded chicken down the center to within 1 inch of each side, fold in sides and fold top to center bringing bottom up to center, slightly over lapping. Repeat process with remaining crepes allowing 2 per serving.
8

Spoon reduced mole sauce over crepes top with a dollop of light sour cream and sprinkle with scallions.