Chicken Mole Stew

https://app.nutriversity.com/recipe/view/504/chicken-mole-stew

Amt Measure Ingredient Cal Carb Pro Fat GI
2tablespoonolive oilolive oil238.7002430
5 - 1/2clovesgarlicgarlic23.8214130
1onionsweet onionssweet onions105.910011210
2pepperjalapeno peppersjalapeno peppers7.971115
1teaspoonbasilbasil0.20000
3 - 1/4teaspoonchili powderchili powder24.4175110
1/2teaspooncumin seedcumin seed11.352615
1/2teaspoonoreganooregano1.31000
1teaspoonsaltsalt00000
1teaspoonblack pepperblack pepper5.86110
1/2teaspoonground cinnamonground cinnamon3.24000
1tablespooncilantrocilantro0.200015
2ouncemexican baking chocolate squaresmexican baking chocolate squares241.517688043
2thigh without skinchicken thigh meatchicken thigh meat328.301781380
2breast, bone and skin removedchicken breast meatchicken breast meat396.90298770
1poundcanned crushed tomatoescanned crushed tomatoes145.2132301138
2cup + 3 tablespoonChicken StockChicken Stock43.893500
1pound + 1 ouncecauliflowercauliflower120.59637120
1mediumavocadoavocado452.496233730
Totals: 2259 Calories Balance: 30-28-42 2151.3 670 633 956 26

This recipe makes 6 servings

You should have about 53/4 servings

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Active Time: 20 minutes

Total Time: 320 minutes

In a large skillet over medium heat, heat olive oil.

Chop onion and garlic and saute until tender.

Transfer onion/garlic mixture to large crockpot.

Add the chocolate, basil, chili powder, cumin, oregano, salt, pepper, and cinnamon to the onion mixture and stir to combine.

Lay chicken pieces in the crock pot over the onions. Pour tomatoes and chicken stock over the top.

Cook on low for at least 5 hours, stirring occasionally.

Once chicken is cooked through and sauce has thickened, remove chicken from slow cooker.

Remove chicken meat from the bones and discard bones (you can also save the bones for bone broth later if desired!). Shred chicken and place back in crockpot. Simmer an additional hour.

If sauce is too thick, add more chicken stock. If it's too thin for your taste, you can also stir in a tsp or two of tapioca starch to thicken it.

Serve hot over rice or riced cauliflower. Top with additional cilantro and avocado if desired.