Chicken and Rice with Mole

Chicken and Rice with Mole + enlarge image
2 users rated this recipe an average rating of 1.0
Makes:
6 servings
Prep:
30 mins
Slow Cook:
9 hrs to 10 hrs (low) or 4-1/2 to 5 hours (high)
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Chicken and Rice with Mole

Ingredients
1
14 1/2 ounce can diced tomatoes, undrained
1/2
cup chopped onion (1 medium)
1/4
cup slivered almonds, toasted
3
tablespoons raisins
2
2
tablespoons bottled chopped jalapeno peppers
1
tablespoon sesame seeds
3
cloves garlic, quartered
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1/8
teaspoon ground coriander
1
2 1/2 pound broiler-fryer chicken, cut up
2
tablespoons quick-cooking tapioca
2
tablespoons slivered almonds, toasted
2
cups hot cooked brown rice

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.

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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