Chicken Mole with Cilantro Lime Rice

We're prepping for Cinco de Mayo with our guest chef, Anita Dukeman!

Anita Dukeman is back with a Holy Mole it’s Cinco de Mayo dish!

We’ll be clearing up some myths about Cindo de Mayo (it is not Mexico’s Independence Day)and why some believe the Battle of Puebla on that date helped the Union Army defeat the Confederate Army during the U.S. Civil War.

We discuss some of the health benefits of the ingredients in chicken mole:

Ceylon Cinnamon vs other cinnamon types
Chile peppers
Cocoa
Garlic
Olive oil


 

Chicken Mole Slow Cooker Style
 
Ingredients
2 Tablespoons olive oil
1  large onion, chopped 
½  cup raisins 
3 cloves garlic, chopped 
2 tablespoons toasted sesame seeds (optional) 
 ½-1 finely chopped chipotle chile pepper (from canned chipotle pepper in adobo sauce)
3 Tablespoons peanut butter 
1 (28 ounce) can crushed tomatoes 
½ teaspoon salt
½ teaspoon sugar (or honey)
½ teaspoon oregano
1 teaspoon ground cinnamon 
3-4 teaspoons chili powder, to taste 
1 teaspoon ground cumin 
½  teaspoon ground coriander 
⅛  teaspoon ground nutmeg 
3 tablespoons unsweetened cocoa powder or 2 disks of Mexican chocolate
1½  pounds skinless, boneless chicken breasts or thighs
 
Directions
SAUTE onions in olive oil for 2-3 minutes until softened. PLACE sautéed onion, raisins, garlic, toasted sesame seeds (if using), chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. 
 
STIR in salt sugar, oregano, cinnamon, chili powder, oregano, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
 
COVER. COOK on low until chicken is very tender, about 4-5 hours. REMOVE chicken from the slow cooker. PLACE sauce in blender and BLEND to a smooth consistency. RETURN chicken and sauce to the slow cooker to keep warm. SERVE with a side of rice. 
 

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