Slow Cooker Mole Chicken Chili
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 onions, minced
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons cocoa powder
3 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups low-sodium chicken broth
1 14-oz can diced tomatoes
1/2 cup raisins
1/4 cup peanut butter
3 tablespoons Minute tapioca
2 teaspoons minced chipotle chiles
2 pounds boneless, skinless chicken thighs
2 scallions, thinly sliced
1 tablespoon sesame seeds, toasted
Combine the onions, vegetable oil, chili powder, cocoa powder, garlic, cinnamon and cloves in a microwave-safe bowl. Microwave until the onions are softened, stirring occasionally, about 5 minutes. Transfer to the slow cooker. Add the broth, tomatoes (and their juice), raisins, peanut butter, tapioca and chipotle chiles and stir to combine. Season the chicken on both sides with salt and pepper then nestle into the slow cooker.
Cover and cook on low for 4-6 hours, or until the chicken is fall-apart tender. Transfer the chicken to a cutting board and, using 2 forks, shred the meat into bite-size pieces. Let the chili settle for a few minutes then skim any fat from the surface with a spoon. Add the chicken back to the slow cooker and heat for just a few minutes to warm through. Mix in the scallions and add salt and pepper to taste. Serve over white rice and garnish with the sesame seeds.