Serves
[ingredients title=”Ingredients”]
Chicken Mole
- 1 Anaheim chile, seeded and cut into ½-inch pieces
- 1 tablespoon chipotle powder
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon pumpkin pie spice
- 3+ ounces 70% dark chocolate (to taste), chopped
- 2 cups chicken broth
- 1 15-ounce can tomato sauce
- 1 6-ounce can tomato paste
- ¼ cup raisins
- ¼ cup almond butter
- 2 tablespoons plus 1 teaspoon sesame seeds, toasted
- 3 pounds boneless chicken thighs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 4 mint leaves, for serving
Mint Rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cups long-grain rice
- ¼ yellow onion, chopped
- 2 garlic cloves, chopped
- 1 cup plus 3 cups water
- 1 teaspoon salt
- 10 mint leaves
[/ingredients]
[directions title=”Instructions”]
Chicken Mole
- Place the Anaheim chile and chipotle powder in a frying pan over medium heat. Cook until fragrant, about 3-4 minutes. Place the chile and powder on a plate and return the frying pan to the stove.
- Add the olive oil, butter, and onion to the pan. Cook for 5-7 minutes, until the onion is translucent. Add the garlic and cook for an additional 1 minute.
- Add the pumpkin pie spice, chocolate, and chili mixture. Cook for an additional 2 minutes then add the chicken broth, tomato sauce, tomato paste, raisins, almond butter, and 2 tablespoons toasted sesame seeds.Turn the heat up to medium-high and simmer for 2 minutes, stirring occasionally.
- Reduce the heat to low and reduce until the mixture has been reduced to less than 3 cups, about 10 minutes, stirring as needed.
- Remove from the heat and let cool for 10-20 minutes.
- Meanwhile, Pat the chicken with paper towels then sprinkle with the salt and pepper. Place in the slow-cooker and turn on high.
- Once the chile mixture has cooled place half of the mixture in a blender and pulse until smooth. Pour the mixture into the slow-cooker and repeat with the other half. Add the bay leaves and cook for 4-5 hours.
Mint Rice
25-30 minutes before the chicken is done begin the Mint Rice
- In a large pot over medium-high heat add the olive oil, butter, and rice. Stirring constantly cook until the rice is starting to turn golden brown, about 8-10 minutes.
- Meanwhile add the onion, garlic, and 1 cup water to a blender and pulse until smooth.
- When rice is golden brown add the onion mixture, remaining water, and salt. Increase the heat to high and bring to a boil. Add the mint and reduce the heat to low and cook until the rice is done about 15-20 minutes.
Serve
- Remove the bay leaves from the sauce. In a bowl add ¼ of the rice, ¼ of the chicken and mole sauce and top with a mint leaf and ¼ of the remaining toasted sesame seeds.
[/directions]
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