Easy Chicken Mole
After searching various complicated recipes I stumbled upon a very do-able crock pot version from Martha Stewart and this is what I ended up with. It’s not as sweet as a mole sauce you might find in a restaurant, but the flavor combination is delicious. If you love a sweet mole, you can amp it up with a bit of raw honey but it’s certainly not necessary
- 2 1/2 lbs boneless skinless chicken breast
- 1 medium onion, quartered
- 3 poblano peppers, de-seeded and halved
- 1 chipotle pepper in adobo sauce from can
- 1/2 cup chopped almonds, toasted
- 1/4 cup raisins or chopped dates
- 1 cup dark chocolate chips (60% or more)
- 1 1/2 tsp minced garlic
- 3 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 teaspoon ground cinnamon
- 1/2 tsp sea salt
1. Clean poblano peppers and broil in oven until nicely roasted. Add chopped almonds half way through until they are toasted.
2. Place chicken in crock pot (I put my chicken in still frozen) on high.
3. In food processor, add remaining ingredients (including roasted peppers and almonds). Pulse until smooth. There will still be some small chunks.
4. Pour mixture onto chicken and cook for 4-6hours. I had mine on high for 3 hours and finished on low for 3 more.
5. Serve chicken and sauce with riced cauliflower or side of your choice.
Easy Cauliflower Rice
I’ll just be honest here. I was not in the mood to clean my food processor that was in the dishwasher from the mole sauce in order to “rice” my cauliflower. This turned out to be so easy and good that I may not pre-rice my cauliflower for a while!
1. Clean and roughly chop one head cauliflower.
2. Steam on stovetop until fork tender.
3. Mash with nifty mix and chop (or masher-but I do love this thing!) until it resembles rice.
4. Add 1 tsp cumin, salt, pepper, and a couple spoonfuls of the mole sauce from the crockpot.