Chicken slow-cooked in a mole sauce with chilies and dark chocolate.
3 large chicken breasts, frozen or fresh
28 oz can of crushed tomatoes
1 4 oz can diced green chilies
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 tsp sugar
1 onion, diced
1 clove garlic, crushed
1 tsp balsamic vinegar
1/2 oz unsweetened dark chocolate
Place chicken breasts in a crockpot. Combine crushed tomatoes, chilies, chili powder, cumin, salt, sugar, onion and garlic. Pour over chicken. Cover crockpot and cook on low for 8 hours. Shred the chicken with two forks. It should fall apart very easily. Stir in vinegar and cut-up chocolate until chocolate has melted completely. Serve on top of diced cooked yams or cooked rice. Also great in quesadillas or wraps, or in a toasted bun as a sandwich.
Lindsay at Eighty Twenty gave me the great idea of serving mole sauce with yams. I had always wanted to try it with chicken but never thought of yams before. Guess what? The boys…ate…yams!! The chicken mole tasted so good that they didn’t even mind the yams in there at all. I decided to cook the chicken in the crockpot, because it just seemed like the right thing to do. It turned out to be a great decision. It makes this meal incredibly easy to make, and the flavours have a chance to really blend together nicely. I was very impressed with this recipe, and so was everyone else in my family. Tony had a second dinner of it once the kids went to bed (always a good sign), and took some to work the next day. You might be skeptical about putting chocolate in the sauce but chili and dark chocolate are such an unexpectedly delicious combination, as I learned from my Pumpkin Chili recipe. Don’t leave the chocolate out; it really adds depth and flavour to this dish.
It’s that time of the week again- Menu Plan Monday!