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I love Chicken Mole and I figured the crockpot would be a great way to cook it. Slow cook all those flavors! It's cooking now.
I took half of a jar of Donna Marie's Mole concentrate and diluted it 4 parts water to 1 part concentrate (per the instructions on the jar). Sprayed the crockpot with Pam, put in a whole chicken (using parts may work better, but I didn't want to take the time to cut the chicken up. This was kind of spur of the moment). Poured the mole sauce over the chicken and set the crockpot on low for 9 hours. I spooned some of the thickened sauce over the chicken after about 3 hours (I'm woking at home today).
I plan to shread the meat off when it's done and serve with warm flour tortillas. I'll let you know how it goes. It's smelling awfully good!
I took half of a jar of Donna Marie's Mole concentrate and diluted it 4 parts water to 1 part concentrate (per the instructions on the jar). Sprayed the crockpot with Pam, put in a whole chicken (using parts may work better, but I didn't want to take the time to cut the chicken up. This was kind of spur of the moment). Poured the mole sauce over the chicken and set the crockpot on low for 9 hours. I spooned some of the thickened sauce over the chicken after about 3 hours (I'm woking at home today).
I plan to shread the meat off when it's done and serve with warm flour tortillas. I'll let you know how it goes. It's smelling awfully good!
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Seattle
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Re: Chicken Mole
Fri, March 4, 2005 - 5:35 PMStill cooking. I've got to go pick up my car. -
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Re: Chicken Mole
Fri, March 4, 2005 - 8:30 PMIt was quite good! I'd probaby cut down a bit on the water to make the sauce thicker and add some cayanne to give it a little more kick. But, on the whole it was yummy. -
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Re: Chicken Mole
Sat, March 5, 2005 - 7:51 AM
Hmmmm. I think I will try it, but I'll use boneless chicken parts instead of a whole chicken. -
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Re: Chicken Mole
Sat, March 5, 2005 - 8:05 AMEnjoy! Using boneless is probably a good idea. -
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Re: Chicken Mole
Sat, March 5, 2005 - 8:06 AMI was thinking I would do boneless as well. My laziness knows no bounds. ;) -
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Re: Chicken Mole
Wed, March 23, 2005 - 8:23 AMHaving to deal with all the little bones when using the leftovers, I know I'll be using boneless chicken in the future. Those little suckers can really hide in that dark sauce! -
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Re: Chicken Mole
Wed, March 23, 2005 - 10:29 AMDoes mole always have peanuts in it?
Anaphylaxis sucks. -
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Re: Chicken Mole
Wed, March 23, 2005 - 10:31 AMdo almonds and various seeds count?
makes about 3 to 4 cups
INGREDIENTS:
* cup blanched almonds
* ½ cup pumpkin seeds
* ¼ cup sesame seeds
* 1 teaspoon crushed cumin seeds
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* 2 to 3 dried Ancho or Pablano chilies
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* 2 to 3 tablespoons lard or olive oil
* 1 large onion, diced
* 4 or 5 tomatoes, oven roasted, then chopped
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* 4 cups of turkey or chicken stock, broth or bouillon
* 1 tablespoon Mexican oregano
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* 4 tablespoons bitter sweet chocolate powder, or to taste
* 1 tablespoon ground cinnamon, or to taste
* ¼ cup sugar, or to taste
* dry chili flakes to taste
* salt and fresh coarse ground black pepper to taste
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Re: Chicken Mole
Wed, March 23, 2005 - 10:35 AMHmm... I wasn't aware that Mole had any peanuts in it. There was a "made from scratch" Mole recipe in my local paper yesterday, and there are no peanuts:
Chicken Mole
1 (14 oz.) can tomato
1 green bell pepper, chopped fine
8 skinned & boned chicken thighs
2 tablespoons chili powder
1 chipotle chile, or to taste
3 tablespoons cocoa
2 teaspoons cumin
1 green chili pepper, chopped
2 cloves garlic, minced
1 onion, chopped fine
1 tablespoon sugar
1/2 cup water
Place all ingredients except cocoa and sugar in large pot.
Cover and simmer until chicken is very tender (about an hour).
Remove chicken from pot.
Add cocoa and sugar.
Simmer sauce until thick.
Return chicken to sauce and heat 5 to 10 minutes to blend flavors.
Serve over rice.
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Re: Chicken Mole
Thu, March 24, 2005 - 8:40 AMmy mom & grandmother always made spicy mole, not sweet. i think they used dried poblano or new mexico chilies and boiled with garlic. when tender, blend, use colander to get all chili pod parts out. make a rue with oil and flour and add chili concoction with broth of the meat you are using chicken, beef or pork.
;) its a pain in the butt but its really good. and has nothing to do with crock pot cooking, sowwy.
