SLOW-COOKER CHICKEN MOLE
Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h15m
Number Of Ingredients 14
Steps:
- Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
- Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.
Nutrition Facts : Calories 695 g, Fat 40 g, Fiber 5 g, Protein 59 g, SaturatedFat 11 g
CHICKEN MOLE FOR CROCK POT
Okay there are a number of recipes for mole on this site already. Can it stand another? I hope so. This is an adaption of a recipe that I found in my newest cookbook, The Gourmet Slow Cooker. Making the sauce does take some time but it can be made ahead then warmed before adding to the crock pot with the chicken. Don't let the ingredients list scare you. Break this down into steps and it is well worth the effort.
Provided by PaulaG
Categories Whole Chicken
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
- Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
- Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
- Remove the chiles from the oven and allow to cool.
- When cool, break chiles lightly, and place in in a large glass bowl.
- Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
- Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
- Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
- Pour the chiles and stock into a blender and puree in batches until smooth.
- Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
- Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
- The sauce should be just thick enough to coat the back of a spoon.
- Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
- Arrange the chicken pieces in the crock pot and pour sauce over.
- Cook on low for 3 to 4 hours or 6 to 8 hours.
- At 3 to 4 hours the chicken will be firm and retain its shape.
- At 6 to 8 hours, the meat will be falling off the bone.
- Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
- Please Note: The back, neck and chicken wings can be used to make chicken stock.
Nutrition Facts : Calories 664, Fat 42.6, SaturatedFat 11.6, Cholesterol 175.2, Sodium 297.4, Carbohydrate 21.9, Fiber 3.1, Sugar 12.9, Protein 48.3
SLOW-COOKER CHICKEN MOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
- Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
- Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
- Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
- For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
- To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
- Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
CROCK POT CHICKEN MOLE
The traditional Chicken mole is just delicious and this recipe makes it extremely simple to prepare using your crock pot. BHG's Slow Cooker Recipes is the source.
Provided by Geema
Categories Chicken
Time 9h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a blender container or food processor bowl, combine undrained tomatoes, onion, nuts, garlic, jalapeno peppers, cocoa powder, raisins, sesame seeds, sugar, salt and spices.
- Cover and blend until mixture is a coarse puree.
- In the crock pot, place the tapioca.
- Add chicken and then the sauce.
- Cover, and cook on low for 9 hours.
- Serve with hot cooked rice.
- and sprinkle with the pumpkin seeds.
SLOW COOKER CHICKEN MOLE
A unique blend of spices and cocoa powder turns into a rich and complex mole sauce after a long simmer in the slow cooker. Adapted from a recipe by Elaine05 at allrecipes.com.
Provided by DrGaellon
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in a slow cooker. Cook on low 5-6 hours until chicken is tender. Chicken may be served intact with sauce spooned over, or you may shred the chicken using two forks and stir into the sauce before using as a taco/tortilla filling, or as a dip for chips.
Nutrition Facts : Calories 310.9, Fat 10.4, SaturatedFat 2.2, Cholesterol 72.6, Sodium 376.9, Carbohydrate 28.6, Fiber 6.4, Sugar 9.9, Protein 30.7
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