Ingredients
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12 boneless, skinless Chicken
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Kosher Salt
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Freshly ground Black Pepper
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28 ounces canned diced Tomatoes
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1 coarsely chopped medium Yellow Onion
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4 stemmed dried Ancho Chiles
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4 large Chipotle Chile
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All adobo sauce from Chipotle Chile
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8 ounces toasted Almonds
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4 ounces finely chopped Bittersweet Chocolate
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6 smashed Garlic
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1½ ounces extra-virgin Olive Oil
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¾ teaspoon Cumin
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½ teaspoon Cinnamon
Directions
The bittersweet chocolate enhances the flavor of the chiles and almonds in this delicious mole sauce recipe.
Steps
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1
Done
|
Sprinkle chicken thighs evenly with salt and pepper and transfer to the slow cooker. |
|
2
Done
|
Put tomatoes, onion, ancho chiles, chipotle chiles and sauce, almonds, chocolate, garlic, oil, cumin and cinnamon in a food processor and process until smooth for 1-2 minutes. |
|
3
Done
|
Pour sauce over the chicken in the cooker and stir gently to mix. Cook on low for 8 hours. |
