Name: Chicken Mole
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 12 servings
Cuisine: North America, Mexican
Ingredients: 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed; 1 teaspoon salt; MOLE SAUCE:; 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

If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. &mdash;Darlene Morris, Franklinton, Louisiana

Chicken Mole

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

salt

MOLE SAUCE:

(28 ounces) whole tomatoes, drained

onion,

ancho chiles, stems and seeds removed

almonds,

raisins

bittersweet chocolate, chopped

olive oil

chipotle pepper in adobo sauce

garlic cloves,

cumin

cinnamon

cilantro leaves, optional

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.

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.

<p>I love anything mole, and this recipe did not disappoint. Fantastic flavors! My family all loves it. </p>

It was a 4 star with the recipe as is.  When I made it the second time I used peanuts instead of Almonds, and Breast instead of thighs which made it 5 stars with my whole family.  For the left overs, I added some peanut butter and couple splash of chicken broth to make it more saucy to put over rice, and we all loved it even more.  Next time I'll add the peanut butter and chicken stock when first cooking.  It was Great over rice.

Really good, and easy chicken dish. I did increase the chipotle to 2 peppers, and added some salt at the end. Served it with Mexican style rice and pinto beans, with tortillas on the side. It was a hit at my house. VFE

Finally, someone put added a mole recipe that is simple.  Many call for 22 or more ingredients.  That many are not necessary although there are those who will tell you more are better.  Often mole is made with some leftover things like the morning  toast  or some exotic ingredient.  This recipe is great and I too like mine a little more sweet and hubby does not so I squeeze some agave on top of mine. LOL  My recipe is similar to the one above and it comes out delicious.

Made this recipe exactly as written (though I am confused why it specifies whole tomatoes drained and then has you put them in a blender.  It would seem any diced or crushed tomatoes should do just fine).  Everyone in the family agreed that this was a recipe that we will never make again.  I cooked it for the shortest time (6Hrs.) on low and still the chicken thighs (and I used very large ones because of the length of time it was going to cook) were woefully overcooked.  The meat was totally tasteless.  The sauce was non-descript.  There was absolutely no redeeming quality for this recipe.

I will make this again, but use sweeter chocolate. It was a little too bitter.

chicken mole

Prep Time: 25 minutes

Cook Time: 6 hours

Total: 6 hours, 25 minutes

Servings: 12

Author : Taste of Home Editors

Ingredients

Instructions

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