Been to a really good Mexican restaurant lately? Did they have a mole’ entrée? Probably not. You have to find an authentic Mexican restaurant in your area if you want to find a nice mole’ recipe. Unfortunately, authentic Mexican restaurants are few and far between where I live. So, here’s a recipe that came from my desire for a nice spicy chicken and sauce option.
Chicken Mole’ Fake out
Ingredients:
- 1 ½ tbsp garam masala – you can find this spice in an Eastern Indian grocery store
- ¼ tsp allspice
- ¼ tsp cardamom
- ¼ tsp cumin
- 1 tsp crushed red pepper – reduce to ¼ tsp if you’re not looking for too much fire
- 1 tbsp sugar
- 1 14.5-oz can diced tomatoes
- 2 14-oz cans chicken stock
- 1 6-oz can tomato paste
- 6 lbs boneless (or bone-in) chicken thighs
Place everything (except the chicken thighs) in a crock-pot and set to high. Stir to incorporate and let simmer on high for about 5 minutes. Add chicken thighs and place lid.
Cook on high for about 1.5 hours and then set to low for another 1 hour.
Serve with rice or orzo pasta.
Round 2 recipe – shred the chicken and roll a couple tablespoons into flour tortilla. Cover with the sauce and top with sharp cheddar or Monterey Jack cheese (shredded). Cook in 350-degree oven for about 25-35 minutes.
Serve with sour cream and fried rice.
Bon appetite!
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