Recipe
Author
Hy-Vee Test Kitchen
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Description
Mole is a thick and rich sauce from Mexico. Some moles use piquant sun-dried chiles, spices and unsweetened chocolate to form complex flavors.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15-oz.) can Hy-Vee no salt added black beans | ||
| 3 c. Hy-Vee 33% reduced-sodium chicken broth | ||
| ¼ c. canned chipotle peppers in adobo sauce | ||
| ¼ c. Hy-Vee white corn restaurant-style tortilla chips | ||
| ¼ c. toasted Hy-Vee almonds | ||
| 2 tbsp. roasted minced garlic | ||
| 1 tbsp. Hy-Vee chili powder | ||
| ¼ tsp. Hy-Vee ground cinnamon | ||
| 8 boneless, skinless chicken thighs, thawed if frozen | ||
| 2 oz. bittersweet chocolate, chopped | ||
| Hy-Vee kosher sea salt, to taste | ||
| Hot cooked white rice | ||
| Desired garnishes, such as: jalapeno pepper slices, cilantro, roasted sesame seeds, and/or lime slices |
Things To Grab
- Food processor
- 3-1/2 or 4-quart slow cooker
Directions
- Combine black beans, broth, chipotles, tortilla chips, almonds, garlic, chili powder and cinnamon in a food processor. Cover and press until smooth.
- Transfer black bean mixture to 3-1/2 or 4-quart slow cooker. Add chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add chocolate and stir until chocolate melts. Season with salt, to taste.
- Serve chicken and mole sauce over rice. Garnish as desired.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 130mg
- Sodium: 740mg
- Total Carbohydrates: 37g
- Protein: 38g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 2%
0%
Iron 30%
0%
Calcium 10%