Description
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!
Ingredients
- 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
Cook Time: 5 hrs
Total Time: 5 hrs 15 mins
Servings: 6