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.
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
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
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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