Ingredients:
4 pounds boneless, skinless chicken thighs
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 tablet (90 grams) NESTLÉ ABUELITA Chocolate, grated
1 can (28 ounces) crushed tomatoes
1 large onion, roughly chopped
2 dried ancho or California chiles, stemmed, seeded, roughly chopped
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 cloves garlic, smashed and peeled
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
Hot, cooked rice
Directions:
PLACE chicken thighs in a 5- to 6-quart slow cooker.
PLACE bouillon, Abuelita chocolate, tomatoes, onion, ancho chiles, chipotle chile, almonds, raisins, garlic, oil and cinnamon in blender; cover. Blend until smooth. (Blend in 2 batches if all the ingredients do not fit in your blender). Pour mixture over chicken.
COOK on low for 8 hours or on high for 4 hours or until chicken is tender. Serve chicken and sauce with cooked rice. Sprinkle with toasted sesame seeds, if desired.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
480 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
