There is nothing, and I mean nothing that will scent your kitchen up like Mole. Not moles, silly, Moe-LAY. Mole is a Mexican sauce that is so complex that it is unbelievable. Your taste buds will be going nuts for hours trying to figure out all of the flavors they have taken in. Sweet, spicy, warm, tangy….the list goes on and on in waves of flavor ecstasy.
Mole can be time consuming..but the best way to make this is in a slow cooker so that all the flavors meld together. I like to stir in corn at the last minute but that isn’t totally required.
Don’t let this dish intimidate you. It is a little non-traditional because I found, quite by accident, that I like it better made with dates than raisins.
Ready? Put the Mexican music on the AM dial and let’s go…
Chicken Mole Stew
1 tablespoon chile infused oil or olive oil
2 cups orange juice
2 lbs diced onions
1/2 cup pumpkin seeds
6 garlic cloves, chopped
3 cups chicken broth
3 tablespoons of cumin
1 teaspoon of dried chipotle granules or to taste
1/3 cup pitted dates
1/4 cup bittersweet chocolate, chopped
1 tablespoon cinnamon
2 tablespoons brown sugar or agave
1/4 cup red wine
Saute onion, garlic, and pumpkin seeds in oil until onion is transparent. Stir in remaining ingredients except for wine. SImmer for 20 minutes.
Place in a blender, a little at a time and blend until smooth. Stir in wine. Taste and adjust seasoning.
Cut 4 lbs of chicken breast into chunks. You can also use thighs or whatever you like. Brown quickly in oil.
Add chicken and mole sauce to a slow cooker. Cook on low for 8 to 10 hours. Stir in corn in the last hour if desired. Serve with rice, tortillas, and salad.