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Slow Cooker

Chicken Mole
Ingredients
This rich Mexican classic gets its signature flavors from cocoa and chili powder. Serve with tortillas as part of a buffet; for a more formal, sit-down meal, serve with rice.
1 sweet onion, finely chopped
1 poblano pepper, finely chopped
2 Tbsp. harina de maiz (fine yellow corn meal, found in the international aisle with Hispanic foods)
2 tsp. finely minced garlic
2 Tbsp.chili powder
2 tsp. ground cumin
1/2 tsp. ground cinnamon
2 Tbsp. unsweetened cocoa powder
1/2 tsp. ground chipotle chili powder
1/2 cup ketchup
3 Tbsp. tahini (sesame paste)
2 (2- lb.) pkgs.Inspirations boneless, skinless chicken thighs (about 7 or 8 pieces)
2 (10-ct,) pkgs. small flour tortillas, such as 6-inch fajita tortillas
1 pint grape tomatoes, halved
1 cup roasted, salted pumpkin seeds (pepitas), found in bulk aisle
2/3 cup chopped cilantro
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Chicken Mole

Chicken Mole

Chicken Mole
  • Servings:Serves 12
  • Prep Time:45 minutes
  • Cook Time:480 minutes
directions
1. Add onion and pepper to bottom of slow cooker. Sprinkle harina over onion and pepper.
2. In a medium bowl, stir together garlic, chili powder, cumin, cinnamon, cocoa, and ground chipotle chili. Add ketchup and tahini and stir until smooth. It will form a thick paste. Spread paste onto each chicken thigh and layer meat on top of pepper and onion in slow cooker. Place any remaining paste into slow cooker.
3. Cover and cook on High for 7 hours. Stir well, until all seasonings have come together to make a smooth sauce. Chicken will break apart into strands. Cover and heat for 1 more hour on Low.
4. While chicken finishes cooking, prepare garnishes. To serve, set out all garnishes on a table next to the slow cooker of chicken mole. Each tortilla should be assembled with a few spoonfuls of mole and a choice of garnishes, then rolled up to eat as finger food.
Source: Hannaford fresh Magazine, November - December 2008
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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