Chicken Mole Ole

Chicken Mole Ole is a full-flavored Southwestern favorite that promises a culinary adventure filled with robust and savory flavors. Hailing from Johnna Johnson in Scottsdale, Arizona, this dish requires a bit of preparation, but its rich taste and complexity make it well worth the effort. Get ready to savor the authentic taste of the Southwest in each delightful bite!

The star of this recipe is the luscious mole sauce, made from a delightful blend of dried ancho chilies, tomatillos, onions, serrano pepper, garlic, almonds, and unsweetened chocolate. The combination of these ingredients creates a velvety sauce with a perfect balance of spice and depth.

To enhance the flavors even further, bone-in chicken breast halves are seasoned with a medley of ground cumin, chili powder, pepper, ground cinnamon, and cloves. The chicken is then browned to perfection before being slow-cooked in the flavorful mole sauce.

Topped with shredded cheddar-Monterey Jack cheese and minced fresh cilantro, each serving of Chicken Mole Ole is a tantalizing journey into Southwestern cuisine that will leave your taste buds dancing with delight.

INGREDIENTS:

• 2 dried ancho chilies
• 1½ pounds tomatillos, husks removed, halved
• 2 medium onions, sliced, divided
• 1 serrano pepper, halved and seeded
• 3 garlic cloves, peeled
• 3 pounds bone-in chicken breast halves, skin removed
• 1 tablespoon canola oil
• 2 teaspoons ground cumin, divided
• 1½ teaspoons chili powder
• 1 teaspoon pepper
• ¼ teaspoon ground cinnamon
• 2 whole cloves
• ½ cup almonds
• 1 ounce unsweetened chocolate, chopped
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1½ cups (6 ounces) shredded cheddar-Monterey Jack cheese
• ½ cup minced fresh cilantro

PREPARATIONS:

1. Place chilies in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper, and garlic in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once.
2. In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, sauté the remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves, and hydrated chilies; cook 1 minute longer. Discard cloves.
3. Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl.
4. Place the tomatillo mixture, lime juice, salt, and remaining cumin in the food processor; cover and process until chopped. Stir into the almond mixture. Pour over the chicken. Cover and cook on low for 4 to 5 hours or until the chicken is tender. Sprinkle each serving with cheese and cilantro.

YIELD: 6 servings

PREP/COOK TIME: 40 minutes (plus slow-cooking time)

SPECIAL INSTRUCTIONS:

• Wear disposable gloves when handling hot peppers to avoid skin irritation.

TIPS:

• Serve Chicken Mole Ole with warm tortillas, rice, or roasted vegetables for a complete and satisfying meal.
• The mole sauce can be made ahead of time and refrigerated, allowing the flavors to deepen and meld even further.

Chicken Mole Ole is a Southwestern masterpiece that captures the essence of the region’s rich and flavorful cuisine. Crafted by Johnna Johnson in Scottsdale, Arizona, this dish offers a delightful culinary adventure, with its velvety mole sauce and tender chicken that are sure to please the palate.

The mole sauce, a symphony of dried ancho chilies, tomatillos, onions, serrano pepper, garlic, almonds, and unsweetened chocolate, creates a complex and harmonious flavor profile. Its blend of spices and depth of taste make it a perfect accompaniment to the succulent bone-in chicken breast halves.

The slow-cooking process allows the chicken to absorb the enticing flavors of the mole sauce, resulting in a tender and juicy dish that is bursting with Southwestern goodness.

Topped with shredded cheddar-Monterey Jack cheese and minced fresh cilantro, each serving of Chicken Mole Ole is a celebration of flavors and textures that will leave you craving for more.

In this recipe, Johnna Johnson invites you to embark on a culinary journey to the heart of the Southwest. From the moment the aromatic spices hit your taste buds to the luscious texture of the mole sauce, every bite is an adventure filled with the vibrant tastes of the region.

So, take a moment to savor the full-flavored delight of Chicken Mole Ole. Its well-balanced blend of sweet, savory, and spicy notes will leave you with a memorable and satisfying dining experience that showcases the authentic taste of the Southwest.