I love slow cookers.
The idea that I can throw ingredients into a pot in the morning, simmer them all day, and in the evening have a ready-to-go dinner waiting for me is magical. And with a schedule like mine, with club events and working until 8:00 some nights, not having to think about dinner is very handy. And, if done right, what comes out of the pot is insane. Super tender, super juicy, super flavorful.
This chicken is bursting with flavor. Spicy, but not too hot, a rich bitterness courtesy of Guinness stout in place of chicken broth, and a smooth hint of chocolate.
Sidenote: I am loving using chocolate in a savory dish. Seriously; it’s a pretty brilliant combination that I hadn’t tried up to this point. Making this dinner, I was reminded of the scene in Breakfast at Tiffany’s when she talks about making rice and chicken with chocolate sauce, which then proceeds to explode out of her pressure cooker. Oh, Holly Golightly, you’re such a kook.
ANYHOO, mole chicken. This chicken cooked in the stout and spice mixture for about 9 hours, low and slow. It was so tender, it quite literally fell completely off of the bone. This, my friends, is exactly what you’re looking for. Tender, tender chicken. Awesome.
I made a roasted tomatillo and avocado sauce to go with it. Tomatillos roasted in the oven with a head of garlic, avocado, lime, yogurt and spices, all blended into a smooth, silky sauce. Essentially, pureed guacamole; but the texture of this, with the creamy avocado and yogurt, is phenomenal. I could eat gallons of this. So good.
The idea that this meal cooked all day virtually unaccompanied is just the cherry on the pie of this dinner. Or rather, queso fresca on the mole chicken burrito of this dinner.
What’s your favorite slow cooker meal? THG
1 14 oz. can of Guinness stout
1/2 cup water
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. ground cinnamon
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. sea salt
1/4 tsp. cayenne pepper
1 whole chicken, quartered
1/4 cup semisweet chocolate chips
In a large slow cooker, combine Guinness, water, chili powder, cumin, cinnamon, paprika, black pepper, sea salt and cayenne pepper. Add chicken, flipping over once so that both sides are coated. Cover and simmer on low for 8-10 hours until chicken is cooked through and tender.
Remove chicken from slow cooker. Remove bones, skin and cartilage; discard. Shred chicken meat. In the slow cooker, add chocolate to the liquid. Whisk until chocolate is completely melted and smooth. Add chicken back in to mixture and mix to coat. Cook over low another hour. Serve hot on warm flour tortillas with black beans, spanish rice, queso fresca and avocado sauce.
Roasted Tomatillo and Avocado Sauce
2 large tomatillos
1 medium head of garlic
2 medium avocados
1/4 cup fresh lime juice
1/4 cup plain Greek yogurt
1 tsp. ground paprika
1/2 tsp. black pepper
1/2 tsp. sea salt
Preheat oven to 400ºF.
Cut tomatillos and head of garlic in half across their equators. Coat with olive oil. Roast in oven for 15-20 minutes, turning tomatillos halfway through. Once roasted, remove garlic from the skins. In a blender, puree tomatillos and garlic until smooth. Add avocado and puree. Once smooth, add lime juice and yogurt and blend to a smooth consistency. Pour into a bowl. Add paprika, black pepper and sea salt and mix to combine. Serve immediately.
Makes approximately 3 cups