Ingredients
- 2 dried ancho chilies
- 1 1/2 lb. tomatillos, husks removed, halved
- 2 medium onions, sliced, divided
- 1 serrano pepper, halved and seeded
- 3 garlic cloves, peeled
- 3 lb. bone-in chicken breast halves, skin removed
- 1 Tbsp. canola oil
- 2 tea. ground cumin, divided
- 1 1/2 tea. chili powder
- 1 tea. pepper
- 1/4 tea. cinnamon
- 2 whole cloves
- 1/2 cup almonds
- 1 oz. unsweetened chocolate, chopped
- 1 Tbsp. lime juice
- 1 tea. salt
- 1 1/2 cup (6 oz) shredded Cheddar-Monterey Jack cheese
- 1/2 cup minced fresh cilantro
Preparation
Step 1
Place ancho chilies in a small bowl. Cover with boiling water' let stand for 20 minutes. Drain. Remove stems and seeds. coarsely chop; set aside.
Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15x10x1" baking pan. bake uncovered, at 400 degrees, for 10-15 minutes or until tender, stirring once.
In a large skillet, brown the chicken in oil. Transfer to a 4 qt. slow cooker. In same skillet, saute remaining onion until tender. Add 1 tea. cumin, chili powder, pepper, cinnamon, cloves and hydrated chilies; cook 1 minute longer. Discard cloves.
Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate, cover and process until blended. Transfer to a bowl.
Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into the almond mixture. Pour over the chicken.
Cover and cook on low for 4-5 hours or until chicken is tender.
Sprinkle each serving with cheese and cilantro.