Chicken is simply cooked in a Mexican mole sauce, a combination of onions and garlic with a touch of chocolate.
Story Behind the Recipe
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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.
Read the Story Behind the Recipe
For a long time there was no competition for dark meat at the dinner table. But those in the know love the rich, meaty flavor of chicken thighs. Here are eight ways to show off this versatile cut.