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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!
From TSTE®2 TBS TSTE® Sesame White Seed, toasted1 tsp TSTE® Cocoa - Natural3 TSTE® Cardamom - Brown Pod3 TBS TSTE® Mexican Mole Spice Blend1 cup uncooked TSTE® Saffron Yellow Rice
From the Grocer1 cup chopped onion3 cloves garlic, minced1/3 cup golden raisins1/3 cup currants3-4 dashes hot sauce1 - 14 oz can diced tomatoes1 cup tomato sauce2¾ cup chicken broth, divided3 lbs boneless skinless chicken breasts1 bunch fresh cilantro
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 servingsTotal Time: 12 hrsPrep: 20 minsCook: 12 hrs 20 mins
This recipe was created by Chef Stefan Pickerel, store owner of TSTE® San Francisco & Portland.
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