Do you want a classic Mexican-style dish without the hassle? Try my scrumptious Mole Chicken. Your Instapot creates the warm, spicy sauce and tender chicken in less than an hour! Use it as a savory filling for any of your favorite Mexican dishes or a hearty topping for nachos.
RecipeSavants.comDo you want a classic Mexican-style dish without the hassle? Try my scrumptious Mole Chicken. Your Instapot creates the warm, spicy sauce and tender chicken in less than an hour! Use it as a savory filling for any of your favorite Mexican dishes or a hearty topping for nachos.Smart Recipes, Mexican Recipes, Chicken,Vegetables Recipes, RecipesChicken,VegetablesMexicanShortcut Mole Sauce With ChickenPT50MServes 6
Ingredients:
0.5 Tablespoon Extra-Virgin Olive Oil1 Medium Yellow Onion2 Cloves Garlic1 Can Fire-Roasted Diced Tomatoes2 Medium Chipotle Peppers In Adobo Sauce1 Tablespoon Adobo Sauce0.25 Cup Roasted Sliced Almonds0.25 Cup Raisins2 Ta Blespoons Cocoa Powder1 Teaspoon Salt1 Teaspoon Ground Cumin0.5 Teaspoon Ground Cinnamon2 Pounds Boneless, Skinless Chicken Thighs1 Medium Red OnionIn an Instapot set on saute, heat oil and saute onions until softened, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Turn Instapot off.In the bowl of a food processor, transfer onion mixture, tomatoes, peppers, adobo sauce, almonds, raisins, cocoa, salt, cumin & cinnamon. Pulse until smooth.Turn Instapot on saute again and add 1/4 cup water. Use a wooden spoon to scrape up brown bits of onion and discard them and the water, leaving a clean pot. Spray a light coating of cooking spray in the bottom of the Instapot and add chicken. Pour the mole sauce over the chicken, without stirring. Cover, seal & cook on High Pressure for 10 minutes. Immediately vent.Transfer the chicken to a large plate and set aside. Set the Instapot to Saute and bring the sauce to a simmer. Stir occasionally and cook until the sauce thickens, about 10 minutes. Meanwhile, use 2 forks to shred the chicken.Stir the chicken into the mole sauce and mix until completely coated. Garnish top with red onions and serve with warm tortilla shells.
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