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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 6 |
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Youâll get a kick out of this full-flavored Southwestern favorite that requires a bit of prep time but is well worth it. âJohnna Johnson, Scottdale, Arizona Ingredients:
2 dried ancho chilies |
1-1/2 pounds tomatillos, husks removed, halved |
2 medium onions, sliced, divided |
1 serrano pepper, halved and seeded |
3 garlic cloves, peeled |
3 pounds bone-in chicken breast halves, skin removed |
1 tablespoon canola oil |
2 teaspoons ground cumin, divided |
1-1/2 teaspoons chili powder |
1 teaspoon pepper |
1/4 teaspoon ground cinnamon |
2 whole cloves |
1/2 cup almonds |
1 ounce unsweetened chocolate, chopped |
1 tablespoon lime juice |
1 teaspoon salt |
1-1/2 cups (6 ounces) shredded cheddar-monterey jack cheese |
1/2 cup minced fresh cilantro |
Directions:
1. Place chilies in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once.
2. In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chilies; cook 1 minute longer. Discard cloves.
3. Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl.
4. Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Sprinkle each serving with cheese and cilantro. Yield: 6 servings.
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