From $2.89

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recipe_445_8859372

Slow Cooker Mole Chicken

Rich, nutty, sweet, and earthy – this easy-to-prepare pulled chicken molé and rice is arguably even more delicious as leftovers, the more the flavors meld.

Rich, nutty, sweet, and earthy – this easy-to-prepare pulled chicken molé and rice is arguably even more delicious as leftovers, the more the flavors meld.
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Slow Cooker Mole Chicken
Slow Cooker Mole Chicken

In stock

$2.89

Summary

    2 Tbsp. Sesame White Seed , toasted
    1 tsp. Cocoa - Natural
    3 Cardamom - Green Pod
    3 Tbsp. Mexican Mole Spice Blend
    1 cup uncooked Saffron Yellow Rice

    1 cup chopped onion
    3 cloves garlic, minced
    1/3 cup golden raisins
    1/3 cup currants
    3-4 dashes hot sauce
    1 - 14 oz. can diced tomatoes
    1 cup tomato sauce
    2 ¾ cup chicken broth, divided
    3 lbs boneless skinless chicken breasts
    1 bunch fresh cilantro
    Prep Time
    20 mins.
    Total Time
    12 hrs
    Cook Time
    12 hrs 20 mins.
    Yield
    4-6 servings

    IN a slow cooker place onion, garlic, raisins, currants, Sesame White Seed, hot sauce, tomatoes, Cocoa - Natural, tomato sauce, Cardamom - Green Pods, Mexican Mole Spice Blend, and 1 cup chicken broth. Stir to mix. Add chicken breasts, covering with sauce.
    COVER and cook on high 8-9 hrs or low 10-12 hrs until chicken is tender and fully cooked. Discard cardamom pods. Remove chicken and shred with 2 forks. Stir chicken back into mole.
    MAKE cilantro saffron rice. Using an immersion or stand blender, mix remaining chicken broth and all of the cilantro together until a smooth consistency is achieved.
    COMBINE Saffron Yellow Rice and remaining chicken broth in pot. Boil, cover, reduce heat, and simmer for 20 mins. Remove from heat and let stand for 5 mins.
    SERVE mole over top of prepared rice.

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