5 minutes prep + 8-10 hours
Serves 6
Ingredients:
2 pounds boneless, skinless chicken breast
5 ancho chiles (Anchos chiles are dried poblano peppers.)
2 guajillo chiles (If you can't find them, use dried New Mexico chiles.)
1 large onion, peeled and chopped
1 Tbsp. minced garlic
1/3 cup roasted, salted peanuts
1/3 cup raisins
2 Tbsp. chopped cilantro
4 cloves
2 tsp. cumin
2 tsp. oregano
1 Tbsp. salt
2 tsp. pepper
2 Tbsp. ground cinnamon
2 Tbsp. ground, unsweetened cocoa powder
5 cups chicken stock
25 corn tortillas (Microwave on a plate for 1-2 minutes until warm.)
Make Dinner:
Place raw chicken breasts in slow cooker. Using a sharp knife, remove the stems and seeds from the ancho and guajillo chiles. Add chiles to slow cooker. Add chopped onion, garlic, peanuts, raisins and cilantro. In a small mixing bowl, combine cloves, cumin, oregano, salt, pepper, cinnamon and cocoa powder. Mix well. Add spices to slow cooker. Top with chicken stock. Cook on low heat for 8-10 hours.
When cooking time is complete, remove chicken from slow cooker. Use two forks to gently shred chicken. Place chicken in large serving bowl. Using a slotted spoon, remove all other ingredients from slow cooker and place into blender or food processor. Add 3 cups of liquid from slow cooker to blender. Pulse for 30 seconds until smooth and creamy. Pour sauce into serving bowl over shredded chicken. Add additional salt and pepper to taste. Serve molé with Mexican Fried Rice and warm corn tortillas.
Mexican Fried Rice:
2 Tbsp. olive oil
1/2 cup diced onion
2 cups Arborio rice
5 cups chicken stock
3 Tbsp. Sazon Goya con Culantro y Achiote (Goya Seasoning with Coriander and Annatto ~ This can be found in the Latino section of your local supermarket or in a Latino grocery store.)
3 Tbsp. finely chopped fresh cilantro
1/2 cup diced tomato
In a large sauté pan, heat oil over medium heat and add onion. Sauté onion for 3 minutes. Add rice and sauté until golden brown, 5-7 minutes. Add 1 cup of chicken stock. It should sizzle when it hits the pan. Stir rice and chicken stock. Add the Goya Seasoning and mix well. Simmer for 5 minutes. While stirring, add a second cup of chicken stock. Simmer rice and liquid until liquid cooks away. Add a third cup of stock and stir well. Continue to simmer rice until liquid cooks away. Add last 2 cups of stock, one at a time, stirring often. Before each addition, allow liquid to cook away. When all five cups of stock have been added and rice is soft and
fluffy, remove from heat. Add chopped cilantro and tomato and stir to combine.