Just As Good Chicken Mole Done In The Slow Cooker

4-6
Servings
1h
Prep Time
4m
Cook Time
1h 4m
Ready In


"This chicken recipe takes away the multi-step long process of making mole from scratch. Here it is made in a slow cooker with excellent results and just as good. Source: Valerie Bertinelli"

Original recipe yields 4-6 servings
OK
  • FOR RADISH SALAD

Nutritional

  • Serving Size: 1 (800.6 g)
  • Calories 1039.6
  • Total Fat - 30.1 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 490.6 mg
  • Sodium - 978.9 mg
  • Total Carbohydrate - 108.1 g
  • Dietary Fiber - 18.2 g
  • Sugars - 34.6 g
  • Protein - 92.3 g
  • Calcium - 225.6 mg
  • Iron - 10 mg
  • Vitamin C - 72.8 mg
  • Thiamin - 0.4 mg

For the Chicken Mole:


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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 for 4 hours.

For the Radish Salad:


Step 5

About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.

Step 6

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.

Step 7

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.

Tips & Variations


No special items needed.

Related