Holy Mole`in so many ways. First day without a soul in the house since Dec 20th. Hit the drs to figure out the asthma thing...and new meds should help this momma breathe..and sleep. New haircut..feeling fabuous with my new look. My hairdresser Erika is AMAZING and sweet and MY SISTER is equally amazing and sweet for surpirsing me by paying for it all ahead of time:)
New recipe simmering in the crockpot..Mole Chicken Chili. I have made mole from scratch for very special occasions, and I have used the jarred Goya Mole Sauce...now this is somewhere in the middle...slows cooks but with quicker ingrediants..but not premade.
Slow Cooker Mole Chicken Chili
from Slow Cooker Revolution
2 onions, minced
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons cocoa powder
3 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups low-sodium chicken broth
1 14-oz can diced tomatoes
1/2 cup raisins
1/4 cup peanut butter
3 tablespoons Minute tapioca
2 teaspoons minced canned chipotle chilis
2 pounds boneless, skinless chicken thighs
2 scallions, thinly sliced
1 tablespoon sesame seeds, toasted (I omitted)
Combine the onions, vegetable oil, chili powder, cocoa powder, garlic, cinnamon and cloves in a microwave-safe bowl. Microwave until the onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker. Add the broth, tomatoes (and their juice), raisins, peanut butter, tapioca and chipotle chilis and stir to combine. Season the chicken on both sides with salt and pepper then nestle into the slow cooker.
Cover and cook on low for 4-6 hours, or until the chicken is fall-apart tender. Transfer the chicken to a cutting board and, using 2 forks, shred the meat into bite-size pieces. Let the chili settle for a few minutes then skim any fat from the surface with a spoon. Add the chicken back to the slow cooker and heat for just a few minutes to warm through. Mix in the scallions and add salt and pepper to taste. Serve over white rice and garnish with the sesame seeds.