Chicken Mole Rojo
Prep time
Cook time
Total time
Cuisine: Mexican
  • 4 boneless, skinless chicken breasts
  • One 28-ounce unsalted whole tomatoes
  • ½ onion, roughly chopped
  • 1 dried pasilla-ancho chile, stem removed
  • 2 chipotle peppers in adobo sauce
  • ¼ cup unsalted almond butter
  • ⅓ cup raisins
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • ¾ teaspoon ground cumin
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 ounces unsweetened baking chocolate
  • 2 teaspoons cocoa powder
  • Cayenne papper, to taste
  1. Place chicken in a crock pot.
  2. Add all ingredients EXCEPT chicken, baking chocolate and cocoa powder to a blender. Blend well. Pour sauce over the chicken in the crock pot.
  3. Cook on low for about 6 hours.
  4. When chicken is cooked through, heat the baking chocolate in the microwave for 1 minute. Remove and stir until all the chocolate has melted. Sift cocoa powder over the chicken and also add the melted chocolate to the chicken. Stir well, breaking up the chicken into large chunks as you stir. Add cayenne pepper to taste at this point if you want to add some heat.
  5. Serve with tortillas, rice and beans.
Recipe by This Week for Dinner at