Wednesday, April 21, 2010
CrockPot Chicken Mole
Let me start by saying that the sous chef LOVED this recipe. He had 2 servings. His recommendation was to make it again. I on the other hand hated this recipe. So why post it? Just because I dislike it doesn’t mean everyone else will hate it also. After all, the sous chef liked it! For that reason, I decided to share it.
There is some slight prep in getting this recipe into the slow-cooker, but, as with other recipes from this cookbook, it’s not too bad at all. The hardest part for me was cutting up an ear of corn!
1 medium sized yellow or white onion, sliced
4 boneless, skinless chicken thighs (Krista Kooks just bought organic thighs, cut off the skin, but left the bones in )
1 teaspoon Mexican seasoning blend (Check here for more info on that)
Pinch of salt
1 to 2 tablespoons olive oil
1 large ear of corn on the cob (optional), shucked and cut into 4 pieces
1/2 cup chicken broth, canned or homemade
2 tablespoons prepared mole sauce (such as Rogelio Bueno Autentico Mole or Dona Maria brands)
2 tablespoons creamy peanut butter
2 tablespoons dark brown sugar
1 tablespoon chocolate syrup (such as Hershey’s)
1/8 teaspoon red pepper flakes
2 teaspoons sesame seeds, toasted in a dry skillet over medium heat until golden, for garnish
1. Spray the inside of the crock with nonstick cooking spray and lay the onion in the bottom (it will be the bed for the chicken). Sprinkle the chicken with the Mexican seasoning and the salt.
2. In a medium-size skillet over medium-high heat, warm the oil and add the chicken pieces in a single layer, with the smooth side down. Cook for 2 to 3 minutes, to form a nice browned surface; turn the chicken and brown the second side. Transfer the chicken to the slow cooker, smooth side up. Add the corn sections around the chicken, if using.
3. In a small bowl, combine the chicken broth, mole sauce, peanut butter, brown sugar, chocolate syrup, and red pepper flakes; stir with a fork. Place in the microwave to warm the sauce and melt the peanut butter a little, but don’t worry; the sauce will melt together during the slow cooking. Pour the mole sauce over the chicken in the crock. Cover and cook on HIGH for 3 hours (or on LOW for 6 hours). 4. Remove the chicken and corn with a large spoon. Serve 2 thighs and 2 pieces of corn per person, sprinkled with the sesame seeds.