Mole Chicken Chili
It was our latest slow-cooking adventure. We adapted a recipe from America's Test Kitchen's Slow Cooker Revolution as usual. A slow cooker was a right equipment to make gently simmered mole that was made with onions, garlic, chili powder, cocoa powder, canned tomatoes, chicken broth, raisins, peanut butter, Minute tapioca, and canned chipotle chili in adobo sauce. Nest bone-less, skinless chicken thighs in the sauce and cook for 5 hours. Ta-da, rich aromatic mole chicken chili was done! Mix with fresh scallions, sprinkle some toasted sesame seeds, serve with simple steamed white rice. Then, ready to eat! The chili was nice, but we both thought something was missing. J suggested adding a little of Worcestershire sauce; I thought of a little of soy sauce. Next day, we added one teaspoon of each of them. That was perfectly filled the missing spot. The chili was upgraded from nice to very nice.
