I have a secret to tell you. I did not like mole as a child. Everyone would go on and on about how delicious it is and I just didn't get it. I would ask for the mole sauce to be rinsed off of my chicken whenever mole was the only option being offered.
The funny thing is that I probably had only ever tried mole once before I decided it wasn't for me and then spent the following decades assuming that I didn't like it. Then one day as a full-grown adult, I went to a lunch that was made especially for me by someone who had no idea that I supposedly didn't like mole. I couldn't possibly ask her to rinse the mole sauce off without being rude and ungrateful so I ate it. Guess what? It turns out I love mole now that I'm an adult. I ate so much of that mole on freshly made corn tortillas that day and I finally understood what all the fuss was about.
Readmore ¿Qué más?: Latin Crock-Pot: Cruchy & satisfying chicken taco soup
Now there are many different mole recipes out there, but I thought I would share one chicken mole recipe that is perfect for your Crock-Pot.
Chicken Mole
Ingredients
1 large onion, chopped
1/2 cup raisins
3 cloves garlic, chopped
2 tablespoons toasted sesame seeds (optional)
1 finely chopped canned chipotle chile in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts
Get the full recipe directions at AllRecipes.com.
Image via AllRecipes
