If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with.
—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 the chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired.
To freeze: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.