With this quick recipe and Kary's Wet Roux you will be ready to share this delicious Red Mole with your family and friends in no time at all.
I served it with a side of black beans topped with cotija cheese, toasted almond-saffron rice and shredded romaine with tomatoes. My kids love to eat their mole with corn tortillas, so I made sure to have some on hand too.
Traditional Red Mole with Crock Pot Chicken
by Lori
adapted from Real Food Whole Health
serves 6-8
1 whole organic chicken
1/2 cup toasted sesame seeds, divided (half for mole and half for garnish)
I served it with a side of black beans topped with cotija cheese, toasted almond-saffron rice and shredded romaine with tomatoes. My kids love to eat their mole with corn tortillas, so I made sure to have some on hand too.
Traditional Red Mole with Crock Pot Chicken
by Lori
adapted from Real Food Whole Health
serves 6-8
1 whole organic chicken
1/2 cup toasted sesame seeds, divided (half for mole and half for garnish)
3 ancho peppers
3 pasilla peppers
3 pasilla peppers
1 medium onion - diced
5 cloves garlic - pressed
5 cloves garlic - pressed
olive oil
28 ounces diced garden tomatoes and their juice
2 chipotle peppers (in adobo sauce)
3 dates - chopped
2 Tablespoons organic peanut butter
3 Tablespoons chili powder
1/2 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon garlic powder
5 Tablespoons unsweetened cocoa powder
1/2 teaspoon ground black pepper
1 teaspoon salt
2 cups boiling water
5 Tablespoons Kary's "Original" Roux
2 Tablespoons chicken bouillon paste
1 Tablespoon Bragg's Liquid Aminos
28 ounces diced garden tomatoes and their juice
2 chipotle peppers (in adobo sauce)
3 dates - chopped
2 Tablespoons organic peanut butter
3 Tablespoons chili powder
1/2 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon garlic powder
5 Tablespoons unsweetened cocoa powder
1/2 teaspoon ground black pepper
1 teaspoon salt
2 cups boiling water
5 Tablespoons Kary's "Original" Roux
2 Tablespoons chicken bouillon paste
1 Tablespoon Bragg's Liquid Aminos
1 medium jalapeño - sliced (for garnish)
1 bunch cilantro (for garnish)
Cut whole chicken in half and place in crock pot, cover lid with a dish towel, then turn on crock pot to HIGH heat for 3 hours. No need to add anything else. The chicken will leave you with a nice broth for soup or what ever you choose.
Toast sesame seeds in a cast iron skillet, transfer to a bowl and set aside.
Pull stems off of ancho and pasillo peppers and shake out seeds. I saved the seeds for another recipe at a later date. Heat ancho and pasilla peppers in a dry cast iron skillet until soft enough to tear into pieces.
In a stock pot add just enough olive oil to sauté the following: torn ancho and pasillo peppers, diced onions and pressed garlic.
Next, add diced tomatoes, chopped chipotle peppers, chopped dates, peanut butter, chili powder, ground clove, cinnamon, garlic powder, cocos powder, black pepper, salt and half of the toasted sesame seeds (save the other half for garnish). Simmer just until tomatoes have cooked down, approximately 5-10 minutes.
In a mixing bowl add boiling water, wet roux, chicken bouillon paste and Bragg's. Stir until smooth. Add this to your stock pot and blend with a hand blender. Continue to reduce for another 5 minutes then set aside while chicken is still cooking.
After 3 hours, check your chicken with a thermometer, it should register 165 - 168°F.
Remove chicken from crock pot, place on a plate and remove skin.
Place three pieces of chicken on a plate and cover with 2 - 3 ladels of mole sauce. Top with a sprinkle of sesame seeds and thinly sliced fresh jalapeños. Add your choice of sides and enjoy.
1 bunch cilantro (for garnish)
Cut whole chicken in half and place in crock pot, cover lid with a dish towel, then turn on crock pot to HIGH heat for 3 hours. No need to add anything else. The chicken will leave you with a nice broth for soup or what ever you choose.
Toast sesame seeds in a cast iron skillet, transfer to a bowl and set aside.
Pull stems off of ancho and pasillo peppers and shake out seeds. I saved the seeds for another recipe at a later date. Heat ancho and pasilla peppers in a dry cast iron skillet until soft enough to tear into pieces.
In a stock pot add just enough olive oil to sauté the following: torn ancho and pasillo peppers, diced onions and pressed garlic.
Next, add diced tomatoes, chopped chipotle peppers, chopped dates, peanut butter, chili powder, ground clove, cinnamon, garlic powder, cocos powder, black pepper, salt and half of the toasted sesame seeds (save the other half for garnish). Simmer just until tomatoes have cooked down, approximately 5-10 minutes.
In a mixing bowl add boiling water, wet roux, chicken bouillon paste and Bragg's. Stir until smooth. Add this to your stock pot and blend with a hand blender. Continue to reduce for another 5 minutes then set aside while chicken is still cooking.
After 3 hours, check your chicken with a thermometer, it should register 165 - 168°F.
Remove chicken from crock pot, place on a plate and remove skin.
Place three pieces of chicken on a plate and cover with 2 - 3 ladels of mole sauce. Top with a sprinkle of sesame seeds and thinly sliced fresh jalapeños. Add your choice of sides and enjoy.
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