Chicken Mole Stew
So let’s continue the chocolate themed fun, shall we? Chocolate isn’t just for sweet, baked goods, you know. When used correctly, it can be so tasty in savory dishes as well! This Chicken Mole Stew features Forte Chocolates Chili Pepper Dark Chocolate and man, was it yummy! It was also so easy as I used my Crockpot for this. Just throw everything into the pot, put it on low for 6 hours and presto! Dinner is served! Easy peasy.
*I received free product from Forte Chocolates in exchange for this post. All opinions are my own.*
This was only my second time, ever, making Mole. The first time was just a few weeks ago. I made chicken enchiladas with a mole sauce. I’m totally hooked and now want to put Mole on everything!
We’re headed to Mexico in a few weeks and are signed up to take a mole and tamale making class with local chefs and are so excited. Last week, we did a food walking tour in Nassau, Bahamas where we got to meet and interact with local chefs and restaurants. It was a wonderful, intimate tour where we really got to see more of the culture and local flavors of the area than we would have gotten if we had done a more corporate tour.
As soon as we came back from that tour, we decided to do a similar tour in Mexico. That way, we’ll get to experience local flavors and culture that we wouldn’t if we just stuck to our resort and its excursions. I’m excited to compare my flimsy attempts at mole with some real professionals! I’m sure I’ll learn so much and be able to come back with tips for you, my readers!
Chicken Mole Stew
But in the meantime, this recipe for Chicken Mole Stew is incredible. One of the things I love about mole is it’s depth of flavor. With so many spices and complex flavors, it’s unlike anything you’ve probably ever tasted. Unless, of course, you’ve had mole before! Then you know exactly what I’m talking about! It’s not sweet. Unsweetened chocolate is usually used and adds something really special and unique. Try it, you won’t be disappointed! I promise.
Also, don’t forget to check out all the recipes featured today, day TWO of #Choctoberfest! You can see the full list below. Be sure to enter into our Choctoberfest 2018 giveaway! There are over $400 worth of prizes to be given to one lucky winner and you don’t want to miss out! Sign up through RaffleCopter on my previouse #Choctoberfest post for Pumpkin Chocolate Pancakes!
* Forte Chocolates is also running a special if you’d like to order the chocolate that I used to create this recipe. For our #choctoberfest readers, you can buy 3 and get 1 free on their website using the the code: CHOCTOBERFEST2018! Check them out and I promise you won’t be disappointed! They sent me a sample of their chocolate-orange bar and I ate the entire bar in one sitting. It was that good!
Slow Cooker Chicken Mole Stew
- 1 whole chicken, seperated
- 4 mild, dried chilis
- 5 cloves fresh garlic, minced
- 1/2 tsp dried basil
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp cinnamon
- 1 tbsp dried or fresh cilantro
- 1 large onion, chopped
- 1 15 oz can crushed tomatoes
- 1-2 cups chicken stock or bone broth
- 2 oz dark or bittersweet chocolate I used Forte's Aztec Soul bar
- salt and pepper, to taste
- olive oil, for sauteing
In a large skillet, preheat olive oil to medium heat.
Chop onion and garlic and saute on medium heat until tender.
Transfer onion/garlic mixture to large crockpot.
Add the rest of the spices and chocolate to the onion mixture and stir to combine.
Lay chicken pieces over the onions. Pour tomatoes and chicken stock over the top.
Cook on low for 5 hours, stirring occasionally.
Once chicken is cooked through and sauce has thickened, remove chicken from slow cooker.
Remove chicken meat from the bones and discard bones (you can also save the bones for bone broth later if desired!). Shred chicken and place back in crockpot. Simmer an additional hour.
If sauce is too thick, add more chicken stock. If it's too thin for your taste, you can also stir in a tsp or two of tapioca starch to thicken it.
Serve hot over rice or cauliflower. Top with additional cilantro and avocado if desired.