blisteringlydrunk

food amongst family and friends

Chicken Mole November 13, 2012

Filed under: Chicken,Mains,Make Ahead,Quick and easy,Sauces,Uncategorized — blisteringlydrunk @ 12:41 pm
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So I made a deal with myself this fall that I was going to use my slow cooker at least once a week, which I have mostly kept up with, but I have also run out of time to post lately which means that you are only getting the absolute superstars on here and this is definitely one of them. The recipe comes from The Mexican Slow Cooker by Deborah M Schneider, which is amazing, beginning to end, but I’m posting this because I can’t stop making it. It’s super easy, with almost no prep time, so it’s perfect as a weeknight meal but fancy and tasty enough for company. The only real trick is finding the necessary dried chilies, but they are available at any decent Latin market or spice shop, if not in your local grocery store. And don’t feel daunted by the ingredient list; this is what gives the mole it’s complex flavour, plus you just throw everything in the pot; easy peasy.

12 chicken thighs, about 4 lbs
5 chile negros (I couldn’t find these, so I used an extra 3 ancho chilies instead), stemmed and seeded
3 guajillo chilies, stemmed and seeded
2 ancho chilies, stemmed and seeded
1 chipotle chili, stemmed and seeded
1/2 large white onion, diced
5 cloves garlic, peeled
2 roma tomatoes, diced
2 large tomatillos, husked, washed and diced
1/2 firm banana, diced
2 Tbsp each, almonds and peanuts (I doubled the almonds and skipped the peanuts due to allergies)
1/4 cup each, sesame seeds and raisins
1/4 tsp each, ground cinnamon, whole black peppercorns, and dried thyme
3 whole cloves
1 tsp whole anise seed
2 tsp each, dried Mexican oregano and salt
4 cups chicken stock
2 Tbsp crushed Mexican chocolate

Put everything but the chicken and the chocolate in the slow cooker. Arrange the chicken on top. Cover and cook on low for about 6 hours. Remove the chicken to a plate and remove skin and bones. Add the chocolate to the sauce and purée the sauce either with an immersion blender, or by transferring to a blender or food processor. Moisten the chicken with 1/2 cup or so of the sauce.

Serve chicken in warm corn tortillas, fold in half and pour mole sauce over top. Top with queso fresco and serve with your favorite salsa/sour cream/guacamole/rice and beans/roasted poblano peppers/etc.

Enjoy!

Ky

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