Chicken is simply cooked in a Mexican mole sauce, a combination of onions and garlic with a touch of chocolate.
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1 large (2 cups) white onion, chopped
1 cup small pimiento-stuffed green olives, drained, reserve 1/4 cup brine
1/4 cup raisins
1/4 cup Land O Lakes® Garlic & Herb Butter Spread, melted
1 (10-ounce) can diced tomatoes with green chiles
1 (9-ounce) jar (3/4 cup) mole sauce
2 pounds boneless skinless chicken thighs
1 cup uncooked instant rice
1 cup boiling water
Sliced green onions, if desired
Combine onions, green olives, reserved brine, raisins, garlic & herb butter spread, tomatoes and mole sauce in bowl; mix well. Add chicken thighs; stir until well coated.
Place mixture into 4-quart slow cooker. Cover; cook on Low heat setting 3 hours.
Stir in rice and boiling water. Cover; cook on High heat setting 25-30 minutes or until rice is tender.
Garnish with sliced green onions and cilantro, if desired.
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