Chicken Mole

Chicken cooked in a classic sauce originated in central Mexico.

Directions:                   

  1. In a blender, purée the sauce ingredients until smooth.           
  2. Place the chicken in a slow cooker. Cover with the sauce. Heat on high for 5-6 hours.
  3. 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          
         

Ingredients:

Sauce:

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.


Prep Time:
10 minutes

Cook Time:
6 hours

Total Time:
6 hours, 10 minutes


Servings:
8