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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet. | 3. Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside. | 4. Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning. | 5. Remove the chiles from the oven and allow to cool. | 6. When cool, break chiles lightly, and place in in a large glass bowl. | 7. Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour. | 8. Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes. | 9. Remove tomatoes from oven and set aside to cool before removing the skin and chopping. | 10. Pour the chiles and stock into a blender and puree in batches until smooth. | 11. Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste. | 12. Blend until smooth, adding remaining stock as needed to make sauce proper consistency. | 13. The sauce should be just thick enough to coat the back of a spoon. | 14. Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile. | 15. Arrange the chicken pieces in the crock pot and pour sauce over. | 16. Cook on low for 3 to 4 hours or 6 to 8 hours. | 17. At 3 to 4 hours the chicken will be firm and retain its shape. | 18. At 6 to 8 hours, the meat will be falling off the bone. | 19. Transfer to dinner plates and serve immediately with rice, salad and crusty bread. | 20. Please Note: The back, neck and chicken wings can be used to make chicken stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1/4	cup	blanched	481.78	0.0	0.0	54.5
cinnamon	1			-	-	-	-
coriander seed	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
anise seed	1/2	teaspoon		3.5385	0.5252	0.1848	0.16699999999999998
sesame seed	1/4	cup		342.0	15.714	10.686	28.8
clove	4			23.016	5.5045	0.5015	1.092
pasilla pepper	4		stemmed seeded	-	-	-	-
ancho chile	6		stemmed seeded dried	75.65	0.0	16.83	0.425
guajillo chilies	1 -2		stemmed seeded	75.65	0.0	16.83	0.425
chicken stock	3 -4	cups		0.0	0.0	0.0	0.0
rom tomato	2			75.65	0.0	16.83	0.425
mexican chocolate cocoa powder	3	ounces	unsweetened	75.65	0.0	16.83	0.425
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
white onion	1		chopped sweet	-	-	-	-
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
salt				-	-	-	-
chicken	2		cut skinned breasts	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.