Chicken Mole Chili

By KDHarmon

Mole is really a catchall term for a Mexican sauce that usually contains a fruit—like raisins—spices like black pepper, cinnamon, and cumin, nuts, seeds, and even chocolate. What sounds like a strange mélange of ingredients marries to create a rich and complex sauce delicious on it’s own or served over meat. This slow cooker chicken mole makes a delicious one pot meal on it’s own when topped with creamy avocado, crunchy radishes, and a fresh squeeze of lime juice. Be sure to save any leftovers to stuff inside tacos or roll up in enchiladas.

Ingredients

• 3 tablespoons slivered almonds
• 1 (14 1/2-oz.) can whole tomatoes, undrained
• 1 small (6 oz.) yellow onion, chopped (about 3/4 cup)
• 3/4 cup lower-sodium chicken broth
• 2 chipotle chiles in adobo sauce, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can)
• 2 ounces semisweet baking chocolate, finely chopped (2 Tbsp.)
• 2 1/4 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs)
• 2 (15-oz.) cans pinto beans, drained and rinsed
• 2 tablespoons lime juice (from 1 lime)
• Garnishes: sliced ripe avocado, thinly sliced radish, fresh cilantro leaves

Details

Servings 6
Adapted from realsimple.com

Preparation

Step 1

Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes.

Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs and beans. Cover and cook on LOW until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours.

Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro.

Makes 6 servings.