Slow Cooked Chicken Mole with Chipotle EVOO and Chocolate Dark Balsamic

serves 4 Ingredients:  mole sauce:  1 tablespoon Chipotle extra virgin olive oil  1 dried ancho chili, stem removed  3 dried guajillo chili, stem removed  1/4 cup raisins  1/2 cup almonds  3 each roma tomatoes, seeded  1/2 yellow onion, peeled and chopped  6 garlic cloves, peeled  1/8 teaspoon ground allspice  1/8 teaspoon ground cloves  1/8 teaspoon ground cinnamon  1 1/2 cups chicken or vegetable broth  2 oz. 70% dark chocolate, grated 1 tablespoon Chipotle extra virgin olive oil  4 bone-in chicken thighs  2 teaspoons salt 1 tablespoon ground cumin  1/2 cup Chocolate Infused Dark Balsamic  2 cups cooked long-grain rice  1 teaspoon sesame seeds garnish:  chopped cilantro  diced red onions Directions:  Make Mole Sauce 1 day ahead to save on time.

Preheat slow cooker to sauté and drizzle with oil. Add dried chilies, raisins, almonds, tomatoes, onions, garlic, allspice, cloves, and cinnamon and cook until fragrant (about 3 minutes). Deglaze with broth and stir in chocolate. Reduce setting to slow cook, cover, and cook for 3 hours.  Remove mole sauce from the slow cooker and scrape into a food processor. Blend until smooth and set aside.  Wipe out the slow cooker, preheat. Season chicken with chipotle salt and cumin. Add Chipotle EVOO to a non-stick skillet and crisp on both sides until golden brown, remove from the skillet and transfer to a slow cooker. Deglaze with chocolate balsamic, whisk in pureed mole sauce, bring to simmer and return the mixture to slow cooker. Cover and cook for 3 hours until chicken is tender and cooked through.  Serve chicken with rice and topped with sesame seeds, cilantro, and onions. 

Roasted Chicken with Garlic EVOO in Cast Iron Skillet

Love this simple and great tasting chicken recipe, takes 20 min to prep and let your oven do the rest!.

Ingredient

3-4 lb Chicken with back bone removed, and patted dry

1/2 cup of Garlic Infused EVOO

Mixture of 2 TBSp of Kosher salt, 1 tsp Thyme, 1 tsp pepper

3-4 Fresh Garlic Cloves, crushed and minced into a paste

2 small lemons, cut in half lengthwise and sliced

1 small onion, cut into slices

1/2 cup of white wine

Preheat Oven to 425F

Combine Olive Oil ,Salt mixture, garlic paste

Rub oil mixture on the inside and on the skin of the chicken

Drizzle some oil into the cast iron or over proof skillet

Layer bottom w/ onion and lemon slices

Place chicken on top of onion and lemon slices w/ skin side up

Roast for 45 min or until chicken is well browned and skin is crisp

Add White Wine around the chicken and roast for another 15 min

Remove, let rest for 10-15 min, cut into pieces and serve w/ sauce over your favorite mash potatoes!.

Ella's Best White Chicken Chili with Persian Lime EVOO