Description
In the spring of 2001, i happened to be in vidalia, georgia, checking out the onion crop, when i made a very good decision to stop in at a small mom and pop mexican grocery. The lady who was running the store (laura medrano) spoke no english and i spoke no spanish; however, this did not prevent her from answering all my questions about mexican food — we used hand signals, pidgin english/spanish, and occasionally she would grab something off the shelf to show me an ingredient. Anyway, after about half an hour, she successfully conveyed to me how to make a good chicken mole. Since then, i've made it twenty or thirty times and we really like it. This is an easy crock pot recipe and i think that your family will like it too!
Ingredients
- Chicken Pieces
- Chicken Broth
- Canned Diced Green Chiles
- Artichoke Hearts
- Vidalia Onions
- Fresh Parsley
- Fresh Tomatoes
- Butter
- Frozen Corn
- Water
- Adobo Seasoning
- Ground Black Pepper
- Table Salt
- Mole
- Raisins
Instructions
- Mash up the mole paste in the chicken broth until it is mostly dissolved
- Place all ingredients in a large crock pot and set on high setting for 1 hour, then reduce to the low setting for six more hours
- Serve chicken and sauce over cooked rice or cooked egg noodles