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Chicken or Veggie Mole Recipe

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This recipe for Chicken or Veggie Mole, by , is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rhonda Hemstreet

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds boneless, skinless chicken thighs (~12) omit if going veggie
Coarse salt
Freshly ground black pepper
1 (28-ounce) can diced tomatoes
1 medium onion, coarsely chopped
4 dried ancho chiles, stemmed
4 large chipotle chiles in adobo sauce, plus 1 tbsp adobo sauce (feel free to use whole can if you like spice)
1 cup sliced almonds, toasted (optional)
3 ounces bittersweet chocolate, finely chopped ~1/2 cup (or more to taste)
6 garlic cloves, smashed and peeled
3 tbsp extra-virgin olive oil
3/4 tbsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp nutmeg

Directions:
Directions:
Season both sides of chicken thighs with salt and pepper and place in slow cooker. (or add veggies instead)
Place all remaining ingredients in a blender and blend on high until at a smooth consistency, ~ 1 to 2 minutes. Pour sauce into slow cooker and mix with chicken. Cook for 4 hours on high or 8 hours on low.

Personal Notes:
Personal Notes:
Mexican mole sauce is typically labour intensive and intimidating, but this recipe takes little effort thanks to the slow cooker.I prefer a veggie version, feel free to try different veggie combos like cauliflower and zucchini!

 

 

 

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