If you’re not familiar with mole, don’t be afraid to try this versatile Mexican sauce. I love sharing the recipe because it’s a good, simple introduction to mole.
—DARLENE MORRIS FRANKLINTON, LA
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 12 SERVINGS
12 bone-in chicken thighs (about 4 1/2 pounds), skin removed
1 teaspoon salt
MOLE SAUCE
1 can (28 ounces) whole tomatoes, drained
1 medium onion, chopped
2 dried ancho chilies, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, chopped
3 tablespoons olive oil
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, optional
1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chilies, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.
2. Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce and sprinkle with cilantro if desired.
FREEZE OPTION Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet or Dutch oven until a thermometer inserted into chicken reads 165°, stirring occasionally and adding a little water if necessary.
TOP TIP
Give Mole a Try
The delicious Mexican sauce, mole (pronounced “MOH-lay”), typically contains tomatoes, chilies and/or peppers and a bit of chocolate. It is often served with chicken.