Rice and Chicken Mole Tacos
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Rice and Chicken Mole Tacos

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was chocolate. I have always felt that mole is either hit or miss and I have never been the hugest fan but I have never made it before. While I found this really good, it is still not my favourite. Side note: I made this last night and had it for left overs and the heat definitely got stronger. A** Blood is a home made chili powder I make (http://www.cucumbertown.com/a-blood-recipe-dish)

BoredOfTheInternet

Ingredients

6-serving
  1. 1 Onion
  2. 1/2 Cup Raisins
  3. 4 Cloves Garlic
  4. 2 Tablespoons Sesame Seeds
  5. 2 Chipotle Chiles Adobo Sauce Canned in
  6. 3 Tablespoons Peanut Butter
  7. 1 28 oz Tomatoes Crushed Cans
  8. 1 teaspoon Sugar
  9. 1 teaspoon Cinnamon Ground
  10. 4 teaspoons Chili Powder
  11. 1/2 teaspoon Blood A **
  12. 1 teaspoon Cumin
  13. 1/2 teaspoon Coriander Ground
  14. 1/8 teaspoon Nutmeg Ground
  15. 3 Tablespoons Cocoa Unsweetended Powder
  16. 4 Cups Chicken Cooked Shredded
  17. 2 Tablespoons Canola Oil
  18. 2 1/2 Tablespoons Onion Chopped
  19. 1 1/2 Cups Rice Uncooked
  20. 2 Cups Chicken Broth
  21. 1 Cup Salsa Chunky

Method

310 mins
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    Chop onion, garlic, and chipotle peppers.

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    Place onion, raisins, garlic, sesame seeds, chipotle peppers, peanutr butter, and crushed tomatoes in slow cooker.

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    Stir in sugar, cinnamon, chili powder, A** Blood, cumin, coriander, nutmeg, cocoa powder, and chicken.

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    Cover and cook on low for 5 hours.

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    Meanwhile, make the rice.

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    Heat oil in a large pot. While oil is heating up, chop the onion.

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    Stir in the onion in the oil and cook until tender (3 - 5 minutes).

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    Mix rice into pot, stirring often, until rice begins to brown (8 - 10 minutes).

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    Stir in chicken broth and salsa.

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    Reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed.

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    Serve rice and chicken mole in heated tortillas or taco shells

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