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)
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!