CHICKEN MOLE
If you're not familiar with chicken mole (pronounced mo-LAY), don't be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN MOLE
Chicken Mole
Provided by Jenny Wells
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
CHICKEN MOLE WITH CORIANDER RICE
If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate
Provided by Cassie Best
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 18
Steps:
- Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can't find anchos, grill red peppers until they're really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.
- Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don't overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
- Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.
- Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it's getting a little too thick, add some of the chilli soaking liquid or some water.
- Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.
Nutrition Facts : Calories 690 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
CHICKEN MOLE
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.
Provided by Jeanne Thiel Kelley
Categories Chicken Chocolate Sauté Low Cal High Fiber Cinco de Mayo Dinner Almond Healthy Potluck Tortillas Simmer Chile Pepper Bon Appétit Soy Free
Yield 12 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
- Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
- Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
- Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
- Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.
QUICK CHICKEN MOLE
This is a microwave version of Mole Poblano, which consists of chicken in a dark, spicy chocolaty sauce full of nuts and sesame seeds. Most traditional mole recipes require several hours of preparation and cooking time; this version is for those of us who have limited time for cooking! Muy bien!
Provided by Alena
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Place butter, onion and garlic in a 3 quart microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.
- Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes.
- Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.
Nutrition Facts : Calories 1234.6 calories, Carbohydrate 24.8 g, Cholesterol 355.8 mg, Fat 85.4 g, Fiber 5.2 g, Protein 90.6 g, SaturatedFat 25.1 g, Sodium 727.3 mg, Sugar 12.9 g
AUTHENTIC MOLE FROM VERACRUZ MEXICO
My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US.
Provided by cervantesbrandi
Categories Poultry
Time 6h30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
- While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
- Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
- When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
- Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
- Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
- Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
- Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
- Enjoy!
Nutrition Facts : Calories 1210.1, Fat 88.6, SaturatedFat 20, Cholesterol 246.2, Sodium 361.1, Carbohydrate 42.7, Fiber 9.1, Sugar 12.2, Protein 63.6
EASY CHICKEN MOLE
This is the easiest Mole recipe you will ever find. I use a premade Mole sauce and spice it up to the amount of hotness I want. The brand I use is usually found in Wal-Mart. I use boneless skinless chicken thighs but any other chicken part can be used. The cooking time if really depending on how long the chicken cooks and how long you wait for the cooling of the water for the blending.
Provided by Sami D
Categories Chicken
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 3
Steps:
- In a heavy sauce pan boil the chicken thighs, no need to salt the water but you may if you desire. Don't discard the cooking water you will use it later.
- In a blender combine the premade Mole sauce and jalapenos. Using the jar the Mole came in add 3 jarfuls of the cooking water you used to cook the chicken. Blend until smooth and you don't see chunks of jalapenos.
- (Note: before blending you may want to wait for the water to cool down for a few minutes the heat of the water may make your blender top fly off spraying mole sauce everywhere. Experience talks--trust me.).
- Discard the unused water, leaving the chicken in the pot, once you have blended the mole sauce add it to the chicken and stir heating it through.
- Serve and enjoy! Try it with my Rice Recipe #199280, and corn tortillas.
More about "best chicken mole recipes"
THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD
From firstdayofhome.com
4.8/5 (4)Calories 743 per servingCategory Main Course
- In a large stock pot or dutch oven, bring 9 cups of water to a boil. Then, add the chicken pieces.
CHICKEN MOLE RECIPE | FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 2 hrs 5 minsCategory Chicken
- Bring 8 cups water and 1/2 tablespoon salt to a boil in a large stockpot over high. Reduce heat to medium-low, and add chicken. Cook until chicken is tender and a thermometer inserted in thickest portion of meat registers 155°F, about 30 minutes. Remove chicken; set aside on a large plate. Reserve 4 cups chicken cooking liquid in a large heatproof bowl; discard remaining cooking liquid.
- Heat 1/4 cup vegetable oil in a 12-inch skillet over medium-high. Add 8 garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, onions, and 1/2 tablespoon salt; cook, stirring occasionally, until onions are translucent and softened, about 8 minutes. Transfer mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a kitchen towel over opening in lid. Process until smooth, about 1 minute. Transfer mixture to a large bowl, and set aside.
- Wipe skillet clean. Add 3 cups vegetable oil; heat over medium-high. Working with a few different types of chiles at a time, place in a spider, and submerge in hot oil for 2 seconds per batch. Remove from oil using spider, and place in a large heat-proof bowl. Repeat with remaining chiles and remaining 4 garlic cloves.
- Place sesame seeds and pepitas in a medium metal strainer; submerge in hot oil in skillet over medium-high. Cook, stirring mixture inside strainer and shaking occasionally, until seeds are golden brown and fragrant, about 2 minutes. Transfer seed mixture to bowl with Chile mixture.
CHICKEN MOLE RECIPE - EASY CHICKEN RECIPES (VIDEO!)
From easychickenrecipes.com
MOLE CHICKEN RECIPES - THERESCIPES.INFO
From therecipes.info
EASY CHICKEN MOLE RECIPE | MEXICAN RECIPES
From mexicoinmykitchen.com
CHICKEN MOLE RECIPE - SERIOUS EATS
From seriouseats.com
EASY CHICKEN MOLE - EASY PEASY FOODIE
From easypeasyfoodie.com
CHICKEN MOLE RECIPE | FEASTING AT HOME
From feastingathome.com
10 BEST CHICKEN MOLE RECIPE IDEAS - FOOD NEWS
From foodnewsnews.com
BEST CHICKEN MOLE RECIPE - HOW TO MAKE CHICKEN MOLE
From goodhousekeeping.com
EASY CHICKEN MOLE | BABAGANOSH
From babaganosh.org
CHICKEN EN MOLE: THIS IS THE BEST HOMEMADE MOLE RECIPE EVER
From honestandtruly.com
EASY MOLE SAUCE | FOODIECRUSH.COM
From foodiecrush.com
THE BEST MOLE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN MOLE CROCK POT RECIPE DONA MARIA
From recipeshappy.com
RICK BAYLESSBEGINNER'S MOLE - RICK BAYLESS
From rickbayless.com
DOñA MARIA MOLE | MEXICAN FOOD RECIPES | MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
THE BEST CHICKEN MOLE | MOLE DOÑA MARIA – INSTANT POT …
From instantpotteacher.com
CHICKEN MOLE ENCHILADAS RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
WHAT TO SERVE WITH A CHICKEN MOLE? 7 BEST SIDE DISHES TO SERVE …
From cookindocs.com
THE BEST CHICKEN MOLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
AN EASY CHICKEN WITH MOLE SAUCE RECIPE!
From madeinnewmexico.com
EASY CHICKEN MOLE RECIPE - MUY BUENO COOKBOOK
From muybuenocookbook.com
CHICKEN MOLE ENCHILADAS - SAVOR THE BEST
From savorthebest.com
AUTHENTIC MOLE SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY CHICKEN MOLE – HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
BEST CHICKEN MOLE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AUTHENTIC MOLE SAUCE BEST RECIPES
From findrecipes.info
WHAT TO SERVE WITH CHICKEN MOLE? 8 BEST SIDE DISHES
From eatdelights.com
BEST CHICKEN MOLE TACOS RECIPE - HOW TO MAKE CHICKEN MOLE …
From womansday.com
BEST CHICKEN MOLE RECIPES AND CHICKEN MOLE COOKING IDEAS
From thedailymeal.com
BEST CHICKEN MOLE RECIPE: OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY CHICKEN MOLE | FAST INSTANT POT SHREDDED CHICKEN MOLE
From wellplated.com
CHOCOLATE BALSAMIC CHICKEN MOLE - OLIVE THE BEST
From olivethebest.com
BEST CHICKEN MOLE RECIPE - FOOD NEWS
From foodnewsnews.com
DISCOVER NEW RECIPES ABOUT MOLE
From recipeschoice.com
CHICKEN MOLE WITH TORTILLA STRIPS | AMERICAN HEART ASSOCIATION …
From recipes.heart.org
BEST CHICKEN MOLE BEST RECIPES
From recipesforweb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love