Recipe

Slow Cooker Mole Chicken

Slow Cooker Mole Chicken
Slow Cooker Mole Chicken

The spices in TSTE® Mexican Mole Spice Blend combined with an extra touch of chocolate from TSTE® Natural Cocoa, make this take of the authentic Mexican Mole Chicken dish both flavorful and easy-to-prepare!

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Ingredients

From TSTE®
2 TBS TSTE® Sesame White Seed, toasted
1 tsp TSTE® Cocoa - Natural
3 TSTE® Cardamom - Brown Pod
3 TBS TSTE® Mexican Mole Spice Blend
1 cup uncooked TSTE® Saffron Yellow Rice 

From the Grocer
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
2¾ cup chicken broth, divided
3 lbs boneless skinless chicken breasts
1 bunch fresh cilantro

Preparation

IN a slow cooker place onion, garlic, raisins, currants, TSTE® Sesame White Seed, hot sauce, tomatoes, TSTE® Cocoa - Natural, tomato sauce, TSTE® Cardamom - Brown Pods, TSTE® 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 TSTE® 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.

Yield: 4-6 servings
Total Time: 12 hrs
Prep: 20 mins
Cook: 12 hrs 20 mins 

This recipe was created by Chef Stefan Pickerel, store owner of TSTE® San Francisco & Portland.