I’ll be the first to admit that this recipe draws by a sip from our CSA box, but it’s easy and delicious and therefore merited a post. When I first got my Everyday Food magazine and saw the recipe for chicken mole, I flipped right by it. Mole is a sauce that is notorious for the amount of time and number of ingredients it takes. But after a couple more passes, I stopped and read the recipe. It was…not that bad. Sure, it took a list of ingredients as long as my arm, but I had most of them in the kitchen. The method was quick – put them all in a blender, transfer to a slow-cooker, ignore for 8 hours. I can ignore stuff like nobody’s business, so I gave it a shot. The recipe for chicken mole that follows is directly from the Everyday Food magazine.
4 lb boneless, skinless chicken thighs (I used bone in, skin on with no problems)
coarse salt
1 can (28 oz) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chilies, stemmed and seeded (in the produce section)
1 large chipotle chile in adobo sauce (with other canned chilies)
1/2 c sliced almonds
1/4 c raisins
3 oz bittersweet chocolate, roughly chopped
3 cloves garlic, smashed and peeled
3 T olive oil
3/4 t cumin
1/2 t cinnamon
cilantro, for serving
Season the chicken thighs with salt and place in a 5-to-6 qt slow cooker. In a blender or food processor, place all the other ingredients except the cilantro. Blend until the mixture is smooth. Pour over the thighs and cook on low for 8 hours.
Serve the chicken over rice, topped with fresh cilantro.
This recipe makes a lot. Way more than our little family could eat in one meal. I put half of the chicken in the freezer and pondered how to use it. It was cooked so tender that it practically shredded itself. I figured why not try to turn it into some enchiladas. To make that step, you’ll need the following:
1/2 of the chicken from the recipe above
1 c rice, cooked according to package directions
8 oz cheddar, divided
8 8″ tortillas, corn is traditional, but use what you like
1 jar prepared enchilada sauce
In a large bowl, combine the chicken, rice, and half the cheddar. Mix until it’s nicely blended. Scoop the mixture into the 8 tortillas, about 1/2 a cup in each tortilla. Roll the tortillas and place them in a 9×13 baking dish. Top with the enchilada sauce and the remaining cheddar. Bake at 350 until hot and bubbly, 30 minutes.
I love this recipe because it gives so much for not a lot of effort. At least 3 meals for our family of 2, including the original meal of chicken and rice. That’s my kind of math!
Umm…you have a family of three, not two:). Looks yummy!
Yeah, I forget that sometimes. Only two of us ate the chicken because one of us will only eat pasta and animal crackers. Not saying who that one person is…
That looks amazing! I love good mole but have never tried to make it. Will hold onto this one for a cooler day.