I was in Spain when I had mole the first time. Second time was in Texas when I was in a Mexican restaurant. Since then I fall in love with mole sauce. Before I was too lazy to make the sauce from scratch, so I would buy the pre-made sauce from the store, but actually mole sauce is very easy to make! Especially when you cook the chicken in a slow cooker, the chicken meat fall out from the bones and the meal is ready when you get home!
Ingredients
* 1 whole chicken, cut into 12 pieces* Coarse salt
* 1 can (28 ounces) whole tomatoes
* 1 medium yellow onion, roughly chopped
* 2 dried ancho chiles, stemmed
* 1 small can chipotle chile in adobo sauce
* 1/2 cup sliced almonds, toasted
* 1/4 cup raisins
* 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
* 3 garlic cloves, smashed and peeled
* 3 tablespoons extra-virgin olive oil
* 3/4 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* Fresh cilantro leaves, for serving
Directions
-
Season chicken pieces 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.
