Brides Mole With Chicken Recipes

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CHICKEN MOLE



Chicken Mole image

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

12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
1 teaspoon salt
MOLE SAUCE:
1 can (28 ounces) whole tomatoes, drained
1 medium onion, chopped
2 dried ancho chiles, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, chopped
3 tablespoons olive oil
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, optional

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 image

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

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

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

CHICKEN MOLE



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

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

EASY CHICKEN MOLE



Easy Chicken Mole image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
1 3/4 cups chicken broth
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon crumbled dried oregano
2 corn tostadas, torn into pieces
Salt and freshly ground black pepper
1 rotisserie chicken, cut into 6 pieces

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.

EASY CHICKEN MOLE



Easy Chicken Mole image

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

1 (8 1/4 ounce) jar mole (I use the brand "Rogelio Bueno", Autentico Mole Sauce)
1 -2 jalapeno (Seeded and Deveined)
10 -12 boneless skinless chicken thighs

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.

CHICKEN MOLE WITH FOUR CHILES



Chicken Mole with Four Chiles image

An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!

Provided by Ty

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 3h

Yield 8

Number Of Ingredients 16

4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled and chopped
½ cup almonds
½ cup peanuts
⅛ cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1 tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

Steps:

  • Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
  • Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
  • Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
  • If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
  • Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
  • Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
  • Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
  • Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g

THE BRIDE'S CHICKEN



The Bride's Chicken image

This was clipped from an old magazine...I found it at my mother's house stuffed in a recipe box. The notes say that it is what new bride's should serve the first time she has her parents and in-laws over together, in order to make a good impression.

Provided by breezermom

Categories     Chicken Breast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

8 chicken breast halves, skinned and boned
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup butter, divided
1/2 lb mushroom, sliced
1 (14 ounce) can artichoke hearts, drained and halved
1 teaspoon dried whole tarragon, crushed
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/3 cup dry sherry
1 tablespoon parsley, chopped (half the amount if you use dry)

Steps:

  • Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
  • Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.
  • Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.
  • Preheat the oven to 375 degrees.
  • Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.
  • Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.

GREEN MOLE WITH CHICKEN



Green Mole With Chicken image

Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don't eat meat, you can make the mole with vegetable broth and enjoy it over rice and vegetables.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 19

2 quarts water
1/2 medium onion, sliced
2 large garlic cloves, roughly chopped
1 large carrot, sliced
2 bay leaves
1/4 teaspoon dried thyme, or 1 sprig fresh
1/4 teaspoon dried marjoram, or 1 sprig fresh
Salt
2 whole chicken breasts on the bone, split, then cut in half crosswise for 8 pieces total
2/3 cup hulled pumpkin seeds
1 pound tomatillos, husked and rinsed, or 1 13-ounce can, drained
2 to 4 serrano or jalapeño chilies, to taste, seeded
1/2 medium onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
2 garlic cloves, roughly chopped
6 large, dark romaine or leaf lettuce leaves, washed and dried, roughly chopped
12 large cilantro sprigs, plus additional for garnish
3 cups chicken stock (above) or vegetable stock
2 tablespoons rice bran oil or canola oil
Salt to taste

Steps:

  • To poach the chicken, combine all of the ingredients except the chicken in a large pot and bring to a simmer. Simmer 20 minutes. Add the chicken breasts and skim off any foam when the liquid comes back to a simmer. Partly cover and simmer 15 minutes. Remove from the heat and allow to cool for 5 to 10 minutes, or longer if possible. Then, using tongs, remove the chicken breasts to a sheet tray or bowl. When they are cool enough to handle, remove the skin. Cover and set aside. Strain the stock through a cheesecloth-lined strainer and measure out 3 cups. Skim off the fat from the top. (If you do this step the day before, chill the stock first, then skim off the fat from the top. Chill any remaining stock, skim off the fat and freeze.)
  • To make the mole, heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden, or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool. Set aside 2 tablespoons of the seeds for garnish.
  • If you're using fresh tomatillos, bring a medium pot of water to a simmer, add the tomatillos, and simmer for 10 minutes, flipping them over in the water halfway through, until soft. Drain and place in a blender. If using canned tomatillos, drain and place them in a blender. Add the cooled pumpkin seeds, the chilies, lettuce, onion, garlic, cilantro, and 1/2 cup of the stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary. If necessary, do this in 2 batches.
  • Heat the Dutch oven or heavy saucepan over medium-high heat until a drop of water evaporates immediately on contact. Add the oil, wait for a minute, then drizzle in a bit of the pumpkin seed mixture; if it sizzles loudly, add the rest, holding the lid above the pan, as the mixture will spatter. Cook, stirring, until the mixture darkens and thickens, about 5 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Stir or whisk in the remaining stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt.
  • To serve, place the chicken breasts in the pot with the mole and warm on top of the stove, then remove the chicken pieces to a platter and nap with the warm sauce; or place in a large, attractive baking dish, pour on the sauce, cover and warm in a low oven (275 degrees) for 20 minutes. Garnish with cilantro sprigs and pumpkin seeds. Serve with rice.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 4 grams, TransFat 0 grams

BRIDE'S MOLE WITH CHICKEN



Bride's Mole with Chicken image

Number Of Ingredients 16

6 boneless skinless chicken breast halves
4 cups canned fat-free reduced-sodium chicken broth
8 , guajillo chile kimmy, , toasted
..........Click the Edit tab and select this entry to follow preparation instructions.
2 tablespoons sesame seeds, toasted
4 pitted prunes, cut into small pieces
1/4 cup fresh orange juice
1/4 teaspoon crushed red pepper
1/4 teaspoon ground allspice
2 tablespoons vegetable oil
1/2 medium onion, chopped
2 cloves garlic (large), thinly sliced
1 (6- to 7-inch) corn tortilla, quartered
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 cup red wine
1 ounce mexican chocolate, , (such as Ibarra)

Steps:

  • 1. Cut each chicken breast crosswise into 3 pieces and put in a large saucepan. Add the broth, and cook, covered, over medium heat until tender, about 10 minutes. Let the chicken cool in the broth. 2. Meanwhile, toast the chiles then soak them in hot tap water 25 minutes. Toast the sesame seeds. Drain the chiles and discard the water. Put the chiles, sesame seeds, prunes, orange juice, crushed pepper, and allspice in a blender. Reserve. 3. In a small skillet, heat 1 tablespoon of the oil over medium heat and fry the onion, garlic, tortilla, and oregano, stirring, until they start to brown, 3 to 4 minutes. 4. Transfer onion mixture to the blender. Add the wine and 1 1/2 cups of the chicken broth from cooking the chicken. Blend as smoothly as possible, then pour through a fine-mesh strainer into a large bowl, pressing with a wooden spoon to extract the soft pulp and juice. Discard the debris. 5. In a large saucepan, heat the remaining tablespoon of oil over medium heat until it shimmers. Gently add the chile mixture (to minimize splattering). Cook, stirring, 1 minute. (If the sauce is too thick, add hot chicken broth to reach the desired consistency.) Add the chocolate. Reduce the heat to low, cover and simmer, stirring frequently, until the chocolate melts and the flavors blend, about 15 minutes. Add the chicken. Bring to a simmer and cook 3 to 4 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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From goya.com


LOADED CHICKEN MOLE SKILLET (THE ULTIMATE MEXICAN LASAGNA!)
2018-09-05 Set to medium-high heat, and whisk occasionally until mixture comes to a boil. Reduce heat to a simmer, and continue to whisk frequently until mixture thickens, about 3-5 minutes. Remove from heat and set aside. To layer mole bake, place all refried beans in a single layer on the bottom of the skillet. Top with 1/2 cup of prepared mole sauce.
From chapiskitchen.com


BRIDES CHICKEN - THE BATCH LADY
While the chicken is cooking gently boil the broccoli until about ½ done, then drain the water. Once the chicken is cooked, quickly shred it whilst still hot. In a large bowl add the condensed soup, lemon juice, mayonnaise, curry powder, broccoli and button mushrooms and mix gently. Next stir the chicken into the pot. Ready for the Freezer.
From thebatchlady.com


EASY CHICKEN MOLé - PACE FOODS
2018-05-03 Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Step 2. Stir the tomato sauce, picante sauce, cocoa powder, brown sugar, cumin, cinnamon and garlic powder in the skillet and heat to a boil.
From campbells.com


EASY CHICKEN MOLE - EASY PEASY FOODIE
Fry for 2 minutes. Add the chicken, tomatoes, bay leaves, maple syrup, salt and pepper and bring to the boil. Turn down the heat and cook for 25 minutes. After 25 minutes remove the chicken from the pan and shred using 2 forks. Return the chicken to the pan and add the lime juice and coriander. Cook for a further 2-3 minutes.
From easypeasyfoodie.com


MEXICAN CHICKEN MOLE RECIPE | MYRECIPES
Remove chicken from dish; set aside, and keep warm. Advertisement. Step 2. Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.
From myrecipes.com


RICK RODGERS' EASY MOLE SAUCE IS PERFECT FOR CHICKEN BREASTS | TASTE
4 servings. Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Season the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place the chicken, skin side down, in the skillet and cook until the underside is browned, about 3 minutes. Flip the chicken and brown the other side, about 2 minutes.
From tastecooking.com


CHICKEN MOLE RECIPE - EASY CHICKEN RECIPES (VIDEO!)
2020-06-04 Place a pot over medium heat and add the oil. Add the onion and garlic, stirring often for 5 minutes until softened and fragrant. Add the chipotle pepper, adobo sauce, tomatoes with green chiles. Stir to combine. Reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.
From easychickenrecipes.com


CHICKEN MOLE RECIPE - SERIOUS EATS
2019-04-05 Preheat the oven to 350°F. Season the chicken with salt and pepper. Melt the remaining lard in the braising dish. Working in batches, brown the chicken over high heat until brown on all sides. Pour the mole sauce over the chicken and bring to a simmer. Cover and place in the oven until the meat is cooked through and very tender, about 45 ...
From seriouseats.com


CROCKPOT CHICKEN MOLE – GLUTEN FREE AND GLORIOUS
Add the jar of mole and follow the instructions on the back for chicken broth ratio. Use water if you run out of broth. Whisk the mole really well until broken up. season chicken thighs and add to crockpot. add the chopped onion on top and stir to coat the chicken and onions with mole sauce. Cook chicken mole for the rest of the 4 hours.
From gfandglorious.com


MOLE CHICKEN | MOLE CHICKEN RECIPE | EAT THE LOVE
2014-01-23 Make the mole sauce by heating the oil in a large sauté pan or pot on medium high. Add the chopped onions and cook until the onions are golden yellow, about five minutes. Reduce the heat to medium and add the almonds, garlic, cumin, coriander, black pepper, oregano, salt and cloves. Saute for another 2 minutes.
From eatthelove.com


QUICK CHICKEN MOLE | BETTER HOMES & GARDENS - BHG.COM
Skin chicken. In a large skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Add onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. Cook and stir for 30 seconds.
From bhg.com


AN EASY CHICKEN WITH MOLE SAUCE RECIPE!
2018-10-06 An Easy Chicken with Mole Sauce Recipe! Rich, dark and delicious, mole is a signature sauce in New Mexican cooking. There are many variations, but the basic ingredients include plenty of Chile and nuts along with a touch of chocolate to tame the heat of the Chile. Traditional recipes can take several hours to prepare—this quick version takes ...
From madeinnewmexico.com


CHICKEN FOR MOLE RECIPES - FOOD NEWS
1. Place chicken in a large pot with the 1/4 cup of water. Cover and simmer until tender, about 45 minutes. 2. In a medium bowl, mix chili powder, oregano, cocoa, flour (1/2 cup plus 2 Tablespoons), pepper, and garlic powder along with 1 cup of water.
From foodnewsnews.com


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