Cheater Instant Pot Pollo En Mole Recipes

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CHEATER INSTANT POT® POLLO EN MOLE



Cheater Instant Pot® Pollo en Mole image

This chicken mole is my rendition of the Mexican classic, but cooked in an Instant Pot®. I'm not claiming it's authentic, but family raves about it. I use Mexican mole dry seasoning from the Savory Spice® shop. Serve on top of rice or warmed corn tortillas garnished with queso fresco and sliced avocado.

Provided by thedailygourmet

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

Time 1h

Yield 6

Number Of Ingredients 13

2 medium tomatoes, chopped
1 ¼ cups chicken broth
¾ cup Mexican mole dry seasoning
¼ cup warm water
3 tablespoons grapeseed oil, divided
½ teaspoon ancho chile powder
½ teaspoon chipotle chile powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup chopped onion
1 medium garlic clove, chopped
1 ½ pounds boneless chicken breasts
1 ounce Mexican chocolate

Steps:

  • Combine tomatoes, chicken broth, mole seasoning, water, 2 tablespoons grapeseed oil, ancho chile powder, chipotle chile powder, salt, and pepper in a blender; blend until smooth.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to get hot and add remaining 1 tablespoon grapeseed oil. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Add chicken and pour sauce on top.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Mexican chocolate and stir to combine.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 20.9 g, Cholesterol 64.8 mg, Fat 24.3 g, Fiber 4.4 g, Protein 26.9 g, SaturatedFat 1.9 g, Sodium 781.5 mg, Sugar 5 g

POLLO CON MOLE DE JEFE



Pollo Con Mole De Jefe image

I have adapted this recipe from more complicated moles that I have tried in Mexico. I have tried to keep the dish authentic in style and taste, while still being user friendly. More complicated moles involve roasting dried peppers and spending a lot more time. This dish can be done in under an hour and half, while more traditional moles take many hours to make. The chicken can be substituted with either pork or beef. I hope you enjoy!

Provided by Jeff Corwin

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17

4 large or 6 medium skinless chicken breasts, cut into thirds or quarters, see Cook's Note
1 teaspoon kosher salt, plus more for seasoning
2 tablespoons olive oil or good cooking spray for sauteing
2 cups good quality low-sodium chicken stock
1 medium red onion, finely diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup almond butter (almond puree, make sure well mixed, almond oil tends to separate from almond butter)
1/4 cup tomato paste
1 teaspoon sriracha sauce, see Cook's Note
2 tablespoons honey
3 ounces good quality unsweetened dark chocolate, chopped into small pieces
1/3 cup cilantro, finely chopped
1 small firm tomato, seeded and 1/4-inch diced, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken chunks with 1 teaspoon kosher salt. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside.
  • Give the pan a quick rinse and towel dry. Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes. Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey. Whisk the sauce until completely incorporated. Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F. Remove the cover from the pan and bake for 1 hour.
  • As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash.
  • Cook's Notes:
  • - I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters.
  • - Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores.

INSTANT CHICKEN MOLE POBLANO



Instant Chicken Mole Poblano image

An easy Chicken Mole Poblano recipe.

Categories     Chicken     Pepper     Poultry     Rice     Stew     Quick & Easy     Hot Pepper     Winter     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 cups long-grain white rice
2 1/2 cups water
3/4 teaspoon salt
1 (8 1/4-oz) jar mole poblano such as Doña María brand*
2 (14-oz) cans reduced-sodium chicken broth (3 1/2 cups)
4 small skinless boneless chicken breast halves (1 1/4 to 1 1/2 lb total)
Garnish:
Garnish: 1 tablespoon sesame seeds, toasted

Steps:

  • Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork.
  • While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly).
  • *Available at mexgrocer.com and some Latino markets.

PRESSURE-COOKER CHICKEN MOLE



Pressure-Cooker Chicken Mole image

Chocolate with chicken? If you're not familiar with mole, don't be afraid of this versatile Mexican sauce. I love sharing this recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

  • Sprinkle chicken with salt; place in a 6-qt. electric pressure cooker. Combine tomatoes, water, onion, chiles, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.

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.

POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE



Pollo Con Mole Poblano - Chicken in Mole Sauce image

Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.

Provided by Molly53

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 -5 lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant)
oil, for frying
1 bay leaf
2 cups tomatoes, peeled and roughly chopped
3/4 cup green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
2 teaspoons salt
2 teaspoons sesame seeds
1 1/2 teaspoons chili powder (store bought, your own recipe or Chili Powder)
1 1/2 teaspoons light corn syrup (Karo)
1/4 cup unsweetened cocoa
1/4 cup brown sugar
1/4 cup chopped almonds
1/4 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon crushed red chili peppers or 1 pinch ground cloves

Steps:

  • Heat a shallow layer of oil in a very large skillet, or use two skillets.
  • Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
  • While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
  • When chicken is done, drain broth and reserve.
  • Add 1 to 1 1/2 cup of broth to sauce.
  • Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

POLLO EN MOLE (CHICKEN IN MOLE SAUCE)



Pollo En Mole (Chicken in Mole Sauce) image

A chicken dish from the Yucatan Peninsula of Mexico. I found it on a website stating that it came from a family in Cancun.

Provided by coconutcream

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon creamy peanut butter
1 tablespoon chocolate syrup
1 1/2 tablespoons chili powder
1/2 cup tomato sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/2 teaspoon salt
6 warm flour tortillas

Steps:

  • Wash chicken and cut into large chunks.
  • Place in a pot with enough water to cover the chicken and bring to a boil.
  • Reduce heat and simmer on medium for about 15 minutes.
  • Remove all of the broth and add back 1 cup of that broth to the pot.
  • Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
  • Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
  • Serve with warm tortillas.

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From allrecipes.com


HOW TO MAKE MOLE POBLANO (QUICK AND EASY RECIPE)
2009-02-24 Combine all of the ingredients to make the chicken in a large pot. Bring everything to a boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming the foam, about 35 minutes. Transfer chicken to bowl; cover and …
From mexicoinmykitchen.com


CROCK POT POLLO EN MOLE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
Mix the mole with the cup of water in your blender at high speed. If necessary, add more water to ensure it is properly mixed. Put the mole in your Crock-Pot Slow Cooker and add the pieces of chicken. Make sure they are well covered with mole. Set your Crock-Pot Slow Cooker to cook on high for 4 hours or on low for 6 to 8 hours. Stir it once or ...
From keeprecipes.com


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Top Asked Questions

How to cook chicken mole in an Instant Pot?
How to Make Easy Chicken Mole Arrange the chicken in the Instant Pot. Place the sauce ingredients into a blender, process until smooth, then pour the whole shebang right over the chicken. Cook the chicken for a short and sweet 8 minutes of pressure. Reduce the sauce right in the Instant Pot on the saute setting.
How to make mole casserole?
This is where your mole comes together. In a large, heavy pot, heat 4 tablespoons of olive oil to medium heat. After 3 minutes, add the chile sauce and cook for 20 minutes. Add in the other blended sauce. Stir well to combine. When it comes to a boil, taste for salt. Add the Mexican chocolate, brown sugar and remaining 3 cups of chicken broth.
How to cook chicken tacos in an Instant Pot?
Pour the mole sauce over the chicken and seal the Instant Pot. Cook on high for 25 minutes (or 20 minutes for boneless), then do a Quick Release. Remove the chicken from the pot and shred. Then add back to the pot and stir to coat in the sauce. Now it’s time to assemble these Instant Pot chicken tacos!
How do you make mole poblano?
Use either Doña Maria or Rogelio Bueno. Put 2tbs oil in a pan, warm add entire bottle of mole, whisk and cook on low heat 3 minutes. Add 2 cups broth, whisk until blended. Add a bit of Mexican chocolate-1/3 of the disk. Whisk. Add the chicken-if you want to cook it in sauce-and simmer 20 minutes. Or!

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