Plate of chicken mole and spanish rice
  • Easy
  • 4 ½ Hours
  • Serves 10

Nutrition Per Serving

  • Calories: 301
  • Fat: 10.7g (Saturated Fat: 1.9g)
  • Carbohydrates: 11.3g
  • Fiber: 2.2g
  • Sugar: 4.5g
  • Protein: 36.5g
  • Sodium: 334mg

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Ingredients

  • ½ cup red wine
  • ½ cup red wine
  • One 15 ounce can crushed tomatoes
  • 2 Tbsp blackstrap molasses
  • 2 small/medium poblano peppers, stemmed and seeded
  • ½ cup toasted almonds
  • ¼ cup toasted sesame seeds
  • 3 garlic cloves
  • 2 Tbsp whole wheat flour
  • 1 Tbsp dried oregano
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp allspice
  • 3-4 pounds boneless, skinless chicken breasts
  • 2 ounces bittersweet chocolate
  • Optional for Serving: stone ground tortillas, avocado, cotija cheese, lime wedges, sliced radish, cabbage slaw

Directions

  1. Combine all ingredients except the chicken or chocolate in a blender. Pour this mixture into the slow cooker.
  2. Bury the chicken breasts in the sauce.
  3. Once the chicken has cooked until it is falling apart (about 4 hours), remove it into a bowl, let cool, and shred with a fork.
  4. Add the chocolate to the sauce, and stir until melted.
  5. Stir the shredded chicken back into the sauce.
  6. If serving with tortillas and toppings, heat the tortillas in a pan, and then top with chicken mole and desired toppings.