Chicken Mole Ole

By á-47

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.