Mole Poblano

3 chicken breasts, cooked and shredded 
2 cans (14 oz each) whole tomatoes
1 shallot, chopped
1 serrano pepper, chopped (highly recommend wearing gloves when handling this sucker {hyperlink to //serrano})
3 chipotle chile peppers in adobo
½ cup sliced almonds
¼ cup raisins
3 oz +70% dark chocolate, chopped
3 garlic cloves, chopped
3 tablespoons olive oil
1/4 teaspoon ground cumin
1/4 ground cinnamon

1. In a blender (or food processor) puree tomatoes, shallot, serrano pepper, chipotle chiles, almonds, raisins, chocolate, garlic, cumin, cinnamon, and olive oil until smooth.
2. Pour the mixture into a crock pot and cook on low for 6 hours.
3. Add pre-cooked and shredded chicken to the crock pot, mix into the sauce, and cook on low for an additional hour.
4. For rice, bring water to a boil in a saucepan.
5. Add the rice and lime juice, return to a boil, cover, and reduce heat to low. Cook for 5 minutes.
6. Remove rice from heat, add chopped cilantro, and cook for an additional 5 minutes.
7. Serve Mole Poblano over a bed of Cilantro Lime Rice.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MARSHALYNN952.