Chicken and Rice with Mole

A bit of cocoa powder tames the heat in the mole sauce that coats each bite of this slow cooker chicken dinner.

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Reviews (0)

3.0 by 4 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Slow Cook: 9 hrs to 10 hrs (low) or 4-1/2 to 5 hours (high)

Chicken and Rice with Mole

Directions

  1. For mole, in a blender or food processor combine tomatoes, onion, 1/4 cup almonds, raisins, cocoa powder, jalapeno peppers, sesame seeds, garlic, salt, cinnamon, nutmeg, and coriander. Cover and blend or process until nearly smooth.
  2. Remove skin from chicken. Line a 3-1/2- or 4-quart slow cooker with a disposable slow cooker liner (or coat cooker with nonstick cooking spray). Sprinkle tapioca in bottom of the prepared cooker. Add chicken. Pour mole over chicken.
  3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
  4. Transfer chicken to a serving platter. Stir mole; pour over chicken. Sprinkle with 2 tablespoons almonds. Serve with hot cooked rice.
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Nutrition Facts (Chicken and Rice with Mole)

  • Per serving:
  • 287 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 63 mg chol.,
  • 331 mg sodium,
  • 30 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

4 Ratings
1001 Days Ago
1 star, maybe it's that we don't like mole sauce (this was better than the jarred stuff) but we both thought this was awful. If you love mole & make it, add more salt, it's under seasoned.

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