One of my favorite Chicago restaurants is Fronterra Grill.
Rick Bayless is a genius when it comes to Mexican cuisine.
His mole recipe has over 30 ingredients and takes days to make!
His food is so delicious and in such high demand, he started his own food line. His delectable salsas, sauces, and tortilla chips are available in many grocery stores around the country.
One item missing from his retail selection (as of the publishing of this post) is his beloved mole sauce.
I’ve scoured the internet trying to find a good mole recipe, but all the recipes required hours of prep (and let’s face it, who has 4-6 hours to tend to mole)?
Then my friend shared this recipe with me. I was skeptical at first, after all, mole develops its flavor by adding layers of ingredients, one at time.
I tried the recipe in my slow cooker and was quite pleased with the results.
It is the perfect comfort recipe on blistery winter nights. I have made a few modifications to the recipe.
10 oz. of enchilada sauce (Fronterra carries BPA free vacuum packs)
1 oz. (or 4 T) of unsweetened dark cocoa powder
1 adobe pepper in chipotle sauce (if you like it spicy, add more peppers)!
1 cup of dried cranberries
1T organic cold-pressed extra virgin coconut oil
4 organic chicken breasts
Place ingredients (enchilada sauce through cranberries) in a microwave-safe bowl. Heat on high for one minute. Transfer ingredients to a food processor and blend until smooth.
In the slow cooker, add coconut oil and chicken breasts. Pour the sauce over the chicken and cook on low until done (about 2-3 hours in my super fast ‘slow’ cooker). This meal pairs well with a side sweet potatoes, sauteed spinach, and sliced avocado. Serves 4.