Serve the whole leg quarters over brown basmati rice, or shred the chicken off the bone and layer onto corn tortillas with cilantro, radishes, and a squeeze of lime for family taco night.
This recipe is delicious and so quick and easy to make! I used boneless skinless breasts instead of bone-in thighs and it came out amazing. I doubled the recipe which fed 6 people and provided leftovers. Will be making this again......soon!
I want to use boneless, skinless thighs too but didn't know if they would have enough flavor without the bone. Do you think your suggestion would work well with a slow cooker too? Boneless is so much easier! I'll definitely use your suggestion for marinating them ahead of time. Thanks so much!
I used raw almonds and a bit of smoked paprika powder instead. Cut back on the chipotle to half of one for a half a recipe. I used four boneless, skinless thighs and put them in a gallon ziplock with sauce and froze. Just pulled them out and put them half frozen in electric pressure cooker for 20 minutes on high. Served with rice. Very good. There are so many mole recipes out there with layers of flavor but you can't beat this one for speed and ease, plus taste.
This was way too spicy and we like spicy. The heat from the chipotle was too much and drowned out the other flavors. I didn't even use all of the chile listed in the recipe. I had the rinse off the sauce from the chicken to even be able to serve it to my kids. I ended up throwing most out. Disappointing, because I love mole. Though I'm glad to have smoked almonds in the house, they are delicious!
I've made this several times now and absolutely love this recipe. I too, as others have mentioned, shred the chicken after is has cooked to absorb the sauce. It goes great on tortillas or even in a quesadilla. My family and partner love this and are shocked that they are eating chocolate in meat.
This chicken dish was absolutely delicious and simple. The mole whips up in a mini food processor and from there the assembly is easy. The most time consuming part of the recipe is skinning the chicken. This is also a gross job. You need to very careful when you remove the chicken from the bones. I would suggest straining the liquid before adding the chicken back into the sauce. I made salsa and guacamole to accompany the mole and the tortillas. Will make again!
This is the best chicken recipe I have EVER tasted! I followed the recipe exactly and was amazed how good it turned out. Going to the store now to get ingredients to make it again. Spicy but not hot, and so easy. Try this, you won't be disappointed.
My husband and I LOVED this. I used skinless chicken legs (4 lbs). I used more chilis as we like spicy (about half a 7 oz can of chipotle in adobo) then added a bit of brown sugar to compensate for any bitterness. Just a dash of cinnamon. Too, the advice on adding chopped sweet onion. Resist any temptation to add more liquid--consistency is great. Did not need 8 hours in my slow cooker--6 on low would be fine.
Super good and easy in the slow cooker. Recommend marinating the chicken in the sauce overnight and adding a half of roughly chopped sweet onion to the slow cooker, which will caramelize. Top with a little queso fresco.
This was yummy and easy to make. I followed the recipe exactly, and shredded the chicken and put on corn tortillas. Everyone enjoyed it, including the kids.
Just okay. I used all bone-in thighs (removed the skin beforehand). Also used plain roasted almonds, but added liquid smoke. The flavors got washed out in the slow-cooker (not really the recipe's fault, more just a known slow-cooker issue). I halved the chiles, and it was mellow enough to serve the kids. There was a lot of liquid by the end of cooking, so I shredded the chicken to absorb more of the sauce, and served it over rice. Needed salt.
