Gluten Free in SLC: Crockpot Mexican Mole Chicken Recipe

Thursday, August 6, 2009

Crockpot Mexican Mole Chicken Recipe

Salt Lake City has great Mexican food. And as I've mentioned before, some of it is gluten free. Yep, I'm talking about the Red Iguana, which was even featured on my man Guy's Diners Driveins and Dives on the Food Network. (Sorry, I really like that show. Some day I'll tell you about the Horseshoe Sandwiches we made.)

You may also know that this is the 5th week of Whip It Up, and that I was not in the roundup last week. I was at camp, making gluten free yums for a group of hard-working folks. To make up for it, I also highlighted the recipe for Pat's Gluten Free Turkey Stuffing. Which I did make last week. Awww yeah.

So, my friend who's living in Syracuse, New York right now and I were discussing the redeeming qualities of Arizona. One of them: enchiladas. That led me to mole-on-the-brain. (Not from these parts? It's pronounced "moe-lay." Say it now. Moe-lay. Good.)

So, I decided to try this recipe for Mexican Mole Chicken, and as one reviewer said, put it in the crockpot. I took a huge test today. 8 hours of answering hard questions, and writing essays. Don't worry, I'm pretty sure I did well, but it will take a few weeks to find out. In the mean time, I threw some of this mole, and a few pounds of chicken thighs into the crockpot. I was almost to the location of my test at 8:45 this morning when I realized I had forgotten the diced green chilis. So much for spicy. So tonight I shook in some hot sauce and red pepper flakes and we're going to make do.

Next time I'll make mango mole. Meanwhile, it still rocks.