I love the changes of the seasons, even though I am a hardcore summer-is-my-favorite season kind of girl. The time of change is what I really look forward to. I like the changes in the scenery, the weather, and the foods. Come fall, I’m all about the squash family. But it doesn’t have to be the squash or pumpkin flesh itself. The seeds of both can also be readily used. This Chicken with Pumpkin-Seed Mole fits that bill. It’s not a soup or stew, but it is slow cooker easy.
Hubby gave this a two thumbs up with a plus. Granted, he’s easy to please but you can take his word for it, this is some kind of good.
Slow Cooker Chicken with Pumpkin-Seed Mole
2013-10-31 23:13:07
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 3 jalapenos, halved, seeded, and coarsely chopped (adjust to your taste)
- 1 teaspoon cumin seeds
- 1 1/2 cups pumpkin seeds
- 2 cups chicken broth (or more)
- 3/4 pound tomatillos, husks removed and coarsely chopped
- 3/4 cup loosely packed fresh cilantro leaves, plus more for garnish
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon ground chipotle chile pepper
- kosher salt
- 3 pounds skinless, boneless chicken thighs or breasts (see note)
- 1/4 cup sour cream, optional
Instructions
- In a large frying pan over medium-high heat, warm the olive oil. Add the onion and saute until it stars to turn tender, about 3 minutes. Stir in the garlic, cumin seed and jalapenos and saute for about 30 seconds. Add the pumpkin seeds and cook, stirring, until they darken in color, about 5 minutes. Stir in the broth, tomatillos, cilantro, oregano, ground chipotle and 1 teaspoon salt, and bring to a boil.
- Ladle about one-half of the pumpkin-seed mixture into a blender or food processor and pulse a few times. Add the remaining mixture and blend or process until it forms a uniformly coarse puree, leaving it somewhat chunky. Or, use an immersion blender which is what I do after I transfer the mixture to the slow cooker crock.
- Otherwise, transfer the puree to a slow cooker. Add the chicken pieces, arranging the thighs on the bottom and the breasts on top. Cover and cook until the chicken is opaque throughout and tender, 2 hours on HIGH or 4 hours on LOW.
- You can leave the chicken pieces whole or do as I do. I remove the chicken pieces and allow them to cool enough to handle. Remove the skin and bones and tear the chicken into large strips. While the chicken is cooling and as I prepare the rice, I turn the heat up on the sauce and allow it to thicken. You can also remove it from the crock and thicken it on the stovetop in a saucepan.
- Spoon the pumpkin-seed sauce over the chicken or add the chicken pieces back into the sauce, garnish with cilantro leaves and the sour cream.
- Stove Top: Transfer the puree to a large Dutch oven. Add the chicken pieces, arranging the thighs on the bottom and the breasts on top. Partially cover and cook over low heat until the chicken is opaque throughout and tender, about 1 hour.
- I serve this over saffron rice, orzo or quinoa. It is also good (and pretty) served over corn penne.
Notes
- I prefer to use skin on, bone-in thighs because I believe they add more flavor. I remove the skin before serving.
Dining With Debbie https://diningwithdebbie.net/
I realized when I was reviewing the photos for this post that I had completely forgotten the cilantro garnish and sour cream. Oh well. It was delicious just as it was.
This sounds amazing. I love anything with cilantro, tomatillas and chipotle peppers. And I agree about cooking with the skin on:)) Can you tell I’m hungry? I’m stalking all your recipes.
This looks interesting…going to show the husband for a possible weekend dish.
Hope you guys enjoy it:)
Debbie, I’ve never made a mole before. I think Rick Bayless has me intimidated as his recipe takes all day, so I had to come over and check this out. My new local and favorite Mexican Restaurant makes a good mole, which now has me on the hunt for a recipe. I must try this. Thanks for the recipe – Pinned to try later.
It’s a much lighter mole, but it is sooooo good! Enjoy:)