Recipe by Bone Man
In the spring of 2001, I happened to be in Vidalia, Georgia, checking out the onion crop, when I made a very good decision to stop in at a small mom and pop Mexican grocery. The lady who was running the store (Laura Medrano) spoke no English and I spoke no Spanish; however, this did not prevent her from answering all my questions about Mexican food -- we used hand signals, Pidgin English/Spanish, and occasionally she would grab something off the shelf to show me an ingredient. Anyway, after about half an hour, she successfully conveyed to me how to make a good chicken mole. Since then, I've made it twenty or thirty times and we really like it. This is an easy crock pot recipe and I think that your family will like it too!
Top Review by XiolaBlue
I have never made a chicken mole, and I grabbed a jar of the green mole sauce on a whim. I'm glad I did because this recipe made a delicious dinner. I omitted the green chilies because I have small children (ages 4 and 5). The two kids said I was 'a good cooker' and that they were going to eat 'everything I cooked forever', so I am taking that as a rave review. My husband also thought it was delightful.
The other variations I had to implement were: I made my own adobo seasoning as I didn't have that. I added some paprika, cumin, onion and garlic powder, salt and pepper, ancho chili seasoning cube and a bay leaf; I added no water, just an entire 900mL container of chicken stock; and lastly, instead of fresh tomatoes I used a large can of diced.
I will definitely make this again. It was very easy in the crock pot.
- 2 1⁄2 lbs chicken pieces, skin on
- 15 ounces chicken broth, canned
- 2 ounces canned diced green chiles
- 15 ounces artichoke hearts, drained (I use Polar brand)
- 2 medium vidalia onions, peeled and quartered
- 1⁄2 cup fresh parsley, chopped
- 6 medium fresh tomatoes, quartered
- 4 tablespoons butter
- 1 cup frozen corn
- 1 cup water
- 1⁄8 teaspoon adobo seasoning
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon table salt
- 1 tablespoon mole, mexican condiment (paste)
- 1⁄2 cup raisins (optional)
Directions See How It's Made
- Mash up the mole paste in the chicken broth until it is mostly dissolved.
- Place all ingredients in a large crock pot and set on high setting for 1 hour, then reduce to the low setting for six more hours.
- Serve chicken and sauce over cooked rice or cooked egg noodles.