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recipe_445_8859372

Slow Cooker Mole Chicken

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

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

In stock

$1.89

Summary
    2 Tbsp. Sesame White Seed , toasted
    1 tsp. Cocoa - Natural
    3 Cardamom - Brown 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 - Brown 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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