Chicken Mole Ole is a rich and flavorful Mexican dish featuring tender chicken cooked in a sauce known as mole. Mole is a traditional Mexican sauce that combines a variety of ingredients such as chilies, tomatillos, spices, nuts, and chocolate to create a complex and savory flavor profile. This dish has a long history and is often served during special occasions or celebrations in Mexican cuisine. The combination of spicy, smoky, and slightly sweet flavors makes Chicken Mole Ole a delicious and memorable meal.

PREP: 40 MIN.

COOK: 4 HOURS

MAKES: 6 SERVINGS

INGREDIENTS

• 2 dried ancho chilies
• 1½ pounds tomatillos, husks removed, halved
• 2 medium onions, sliced, divided
• 1 serrano pepper, halved and seeded
• 3 garlic cloves, peeled
• 3 pounds bone-in chicken breast halves, skin removed
• 1 tablespoon canola oil
• 2 teaspoons ground cumin, divided
• 1½ teaspoons chili powder
• 1 teaspoon pepper
• ¼ teaspoon ground cinnamon
• 2 whole cloves
• ½ cup almonds
• 1 ounce unsweetened chocolate, chopped
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1½ cups (6 ounces) shredded cheddar-Monterey Jack cheese
• ½ cup minced fresh cilantro

INSTRUCTIONS

1. Place the dried ancho chilies in a small bowl and cover them with boiling water. Let them stand for 20 minutes, then drain and remove the stems and seeds. Coarsely chop the chilies and set them aside.
2. In a greased 15x10x1-inch baking pan, combine the tomatillos, 1 onion, serrano pepper, and garlic cloves.
3. Bake the mixture, uncovered, at 400°F (200°C) for 10-15 minutes or until the tomatillos are tender, stirring once.
4. In a large skillet, heat the canola oil over medium-high heat.
5. Brown the bone-in chicken breast halves in the hot oil.
6. Transfer the browned chicken to a 4-quart slow cooker.
7. In the same skillet, sauté the remaining sliced onion until tender.
8. Add 1 teaspoon of ground cumin, chili powder, pepper, cinnamon, cloves, and the hydrated chopped ancho chilies to the skillet.
9. Cook the mixture for 1 minute longer, then discard the cloves.
10. Place the almonds in a food processor and process until ground.
11. Add the spiced onion mixture and chopped unsweetened chocolate to the food processor.
12. Cover and process until the ingredients are blended into a smooth sauce.
13. Transfer the sauce to a small bowl.
14. Place the roasted tomatillo mixture, lime juice, salt, and the remaining teaspoon of ground cumin in the food processor.
15. Cover and process until the ingredients are chopped and well combined.
16. Stir the tomatillo mixture into the almond and chocolate sauce.
17. Pour the sauce over the chicken in the slow cooker.
18. Cover the slow cooker and cook on low for 4 to 5 hours or until the chicken is tender and fully cooked.
19. Sprinkle each serving of Chicken Mole Ole with shredded cheddar-Monterey Jack cheese and minced fresh cilantro.

Enjoy your flavorful and aromatic Chicken Mole Ole with its complex blend of flavors and tender chicken!