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Chicken Mole: Slow-Cooker Recipe
Cooking Time: 7 hours
Serving Size: 6 oz breast + approx. ½ cup (makes 6)
4 ea. chicken breasts, skinless, bone-in*
4 TB olive oil
2 TB garlic, chopped
1 ea onion, medium, small diced
30 oz. diced tomatoes
2 TB chipotle peppers in adobo, minced
2 oz. slivered almonds
1 ½ oz. dark chocolate, grated
1 cup chicken stock
2 tsp. kosher salt
1 tsp. cayenne pepper
1 tsp. cinnamon
1 tsp. cumin
½ tsp. fennel seeds
1 tsp. sesame seeds
Heat olive oil in sauté pan. Add onion and garlic; sauté until translucent. Add diced tomatoes in juice, stir to combine and bring to a simmer. Add salt, cayenne, cinnamon, cumin, fennel/sesame seeds, and chocolate. Stir well; add minced chipotle peppers/sauce, almonds, and stock. Remove from heat.
Add mixture to slow cooker. Submerge chicken breasts in liquid. Turn to high and cook for 7 hours. When finished, remove the chicken and return the liquid from the slow cooker put into a saucepan. Simmer over medium-high heat, stirring often, until thickened and dark brown.** This is a good opportunity to break down the tomatoes and adjust seasonings, if necessary.
Pull the chicken apart in large chunks and discard the bones. Add the chicken back to the sauce, tossing well to combine.
Storage and Turn-out
Place one breast of chicken with 2-3 oz of mole sauce. Serve with corn tortillas, brown rice, fried plantains, or roasted sweet and hot peppers.
*Bone-in chicken breast provide a ton of flavor and removing the skin reduces the amount of fat leached out into the sauce. The best of both worlds!
**This step is required because although the sauce develops inside the slow cooker, it does not reduce in volume, thicken, or caramelize the mixture.