The first thing I want to say is that I never even heard of Mole Chicken until one of my best friends made it for me and my family several years ago. Her step mother is from Mexico and taught her how to make authentic Mole, but she told me that if you don't want to make the sauce from scratch, only buy the Dona Maria brand. I have tweaked the recipe a bit, maybe even each time I have made it. It's been about a year since I made Mole chicken. I have decided today is the day I try it in the crock-pot. I have never made it this way before, but I am a big fan of slow cooking and being a working mom, it saves me a lot of time I do not have.
The best way to make Mole chicken is from scratch with peanut butter, chocolate (Mexican if you can get a hold of some) and chili peppers, but for a quick dish, there are some pretty decent Mole sauces out there that you can purchase for under $3 at the grocery store. It is also best to use a whole chicken and boil it first and use the broth from boiling, but for this quickie, I am going to save some time by using boneless filets and canned broth.
Ingredients:
2 lbs of frozen chicken filets (about 8-10 pieces)
1 jar of Dona Maria Mole sauce
1/2 Chocolate Bar
1/2 cup of Peanut Butter
1 clove of garlic
1 can Chicken Broth
2 cups Shredded Lettuce
2 cups Shredded Colby/Jack Cheese
Sour Cream
Brown Rice
Tortillas
Tortilla Chips
I always put my meat on the bottom, other ingredients on top and sauce over everything when I slow cook. That being said, I will start with chicken. Since I work full-time, I don't usually think ahead enough to put my chicken in the fridge the day before I plan to cook it so that it thaws slowly. I did not plan on making Mole chicken until late last night, and didn't bother taking my chicken out of the freezer at that time. I also did not have time to put the chicken and ingredients in the crock-pot this morning before I went to work, because getting myself and children ready to leave the house takes all my time in the morning. Today, I will be putting my chicken in frozen when I go home for lunch.
First I will spray my crock-pot with olive oil cooking spray to prevent sticking to prevent the sauce from burning to sides of the pot. Next I will put in my chicken filets still frozen. I am going to use my food processor to chop up the garlic clove and chocolate and then will add the peanut butter, chicken broth and Mole sauce to the processor and blend all the ingredients into a gravy like sauce. I will pour this sauce over the chicken in the crock-pot and put the lid on and cook for 4-5 hours on high heat since I am doing this at lunch time and need it ready by 6 p.m.
To prepare for eating, dump contents of crock-pot in a casserole dish or bowl and shred chicken up with two forks. Wrap in warm tortillas and garnish with lettuce and cheese and sour cream as desired. Serve with rice and tortilla chips.
Healthy alternates:
Natural Almond or Peanut Butter
Fat Free Sour Cream
Brown Rice
Whole Wheat Tortillas
Dark Chocolate
