This recipe popped up on my feed via Our Life in Food but originally hails from Rubies and Radishes. It was one of those recipes that as it scrolls past, I realised that I have every ingredient in the house and no need to make a special trip to the supermarket for. I love those.
I actually followed the recipe more or less exactly. (This is a rarity for me!) I’d add a bit more chili next time, because this was really mild due to the chili I used. I made a super hot deadly chicken mole in the slow cooker last summer when I accidently threw in two dried naga chilis – seeds and all. This time I decided to play it safe using a whole dried mild Mulato Chili from ChilliPepperPete’s and Chili Guajillo Powder from the Cool Chile Co.
Tasty and easy dish! Served over a bed of leftover cauliflower rice. Yum.