Slow-Cooker Chicken Mole with Cilantro Rice

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Mole sauce is a Mexican condiment primarily composed of fruit, chile pepper, nuts and spices. In our rendition, these ingredients take the form of raisins and tomatoes; ancho chiles; smoked almonds; and cocoa, cumin and cinnamon. The rich mixture coats the browned chicken thighs in the slow cooker, and doubles as a topping on the final dish. Garnish with fresh cilantro leaves, if desired.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary test

active:
25 mins
total:
4 hrs
Servings:
8
Servings:
8
Nutrition Info
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Ingredients

Directions

  • Place the chiles in a bowl; add boiling water to cover. Let stand 10 minutes; drain well, reserving the chiles and discarding the liquid.

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  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the chicken thighs to the skillet, and cook on 1 side until browned, about 5 minutes. Turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining oil and chicken.

  • Place the chiles, almonds, raisins, cocoa, cumin, cinnamon, salt, tomatoes, onions, and garlic in a blender; process until smooth, 1 to 2 minutes. Pour the chile mixture over the chicken in the slow cooker. Cover and cook on LOW until the chicken is tender, about 3 hours and 30 minutes.

  • Prepare the rice according to the package directions; stir in the cilantro. Divide the rice among 8 bowls. Serve the chicken and sauce over the rice.

Nutrition Facts

Serving Size: about 1/3 cup rice, about 5 ounces chicken, 1/2 cup sauce
Per Serving:
420 calories; protein 41g; carbohydrates 31g; dietary fiber 5g; sugars 7g; fat 17g; saturated fat 3g; sodium 562mg.
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