Chicken cooked in a classic sauce originated in central Mexico.
- In a blender, purée the sauce ingredients until smooth.
- Place the chicken in a slow cooker. Cover with the sauce. Heat on high for 5-6 hours.
- Serve with rice or use as a taco filling. Garnish with sour cream, shredded lettuce and queso fresco.
Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen
2 10-ounce cans Casa Mamita Diced Tomatoes with Green Chilies
1 ½ cups Southern Grove Sliced Almonds
4.4 ounces Moser Roth Premium Dark Chocolate 70% Cocoa, broken into pieces
½ cup Southern Grove Premium Golden Raisins* or Southern Grove Raisins
½ teaspoon ground nutmeg
¼ teaspoon Stonemill Essentials Ground Cinnamon
¾ teaspoon Stonemill Essentials Ground Cumin
1 tablespoon + 1 teaspoon Stonemill Essentials Oregano
1 teaspoon Stonemill Essentials Chili Powder
1 ¼ teaspoons Stonemill Essentials Ground Paprika
¼ teaspoon Stonemill Essentials Ground Black Pepper
¾ teaspoon Stonemill Essentials Iodized Salt
5 Kirkwood Chicken Breasts, thawed, trimmed and cut into pieces
*These are Seasonal items that are only in stores for a limited time and may no longer be available.
6 hours, 10 minutes