Pat's Chicken Mole
- Ready In:
- 7hrs 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.<br/><br/>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. <br/><br/>I will definitely make this again. It was very easy in the crock pot.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>