Slow Cooker Chicken Mole
Need a gluten free and dairy free main course? Slow Cooker Chicken Mole could be a spectacular
Mole Colorado
Ingredients
- 1 whole chicken, or 4 pounds legs and thighs
- 1 medium onion, halved
- 3 whole cloves
- 3 whole black peppercorns
- 3 sprigs fresh parsley
- 1 head garlic, halved
- 5 ancho chiles, seeded, and cut into small strips
- 3 pasilla chiles, seeded, and cut into small strips
- 3 pasilla chiles, seeded, and cut into small strips
- 5 to 6 cascabel chiles, seeded, and cut into small strips
- 1 teaspoon whole black peppercorns
- 1 cinnamon stick (about 5 inches long)
- 1 1/4 cups canola or corn oil
- 1 medium onion, sliced
- 4 garlic cloves, chopped
- 1 plantain (platano macho), peeled and sliced
- 1/2 cup peanuts
- 1 medium-size tortilla, cut into triangles, plus more for serving
- 1 slice bread, cut into 4 pieces
- 5 ounces Mexican Chocolate (recommended: Ibarra or Mi Abuelita)
- 1/2 cup raisins
- 1 tomato, roasted
- 1 cup sesame seeds
- 1/2 cup green squash seeds (pepitas)
Details
- Servings: 8
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Comments
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