Enjoy big Mayan flavours from the comfort of home. Wholesome spicyness feeds the soul.
Cook Time8 hourshrs
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, spicy
Servings: 12people
Ingredients
12thighschickenbone in, skin removed
1tspsalt
Mole Sauce
1 can (28 oz)whole tomtoes, drained
1mediumonion
2dried ancho chilis
1/2 cup sliced almondstoasted
1/2 cupraisons
3ozbittersweet chocolatechopped
3 tbspolive oil
1chipotle pepper in adobo sauce
3garlic clovespeeled and halved
3/4tspcuminground
1/2tspground cinnamon
bunchfresh cilantrooptional
Instructions
Sprinkle chicken with salt; place in a 5-6 quart slow cooker.
Combine mole ingredients in a food processor and process until blended.
Pour the blended mole over the chicken.
Cover and cook on low for 6-8 hours or until the chicken is tender; skim fat.
Serve the chicken with thesauce and sprinkle liberally with fresh cilantro.
Freezer option
Cool chicken in the mole sauce.Freeze in containers. To use, partially thaw in the refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a the thermometer inserted into the chicken reads 165°, stirring ocasionally and adding water or broth if necessary.