Chicken Chorizo Mole Recipes

CHICKEN CHORIZO PATTY MELT

Steps:

• Patties: In a large bowl, gently but thoroughly combine all ingredients. Form into 4 equal-sized thin patties roughly the size of the bread you will be using or in the case of the naan, 1/2 the bread size. Cover the patties with plastic wrap and refrigerate for 30 minutes.
• Onions: In a medium saute pan on medium heat melt the butter with the oil. Add the onion and season with a pinch of salt and a couple of grinds of pepper, to taste. Saute until the onions are caramelized, about 35 minutes, and set aside.
• Preheat a griddle with 2 tablespoons of oil over medium-high heat. Griddle the patties on the on both sides until crispy on the edges and cooked through, about 3 minutes per side. Remove to a plate and wipe the griddle. Assemble the sandwiches by layering each bread 1/2 with a slice of cheese, a patty, another slice of cheese, onions, and the other bread 1/2, in that order. Brush or add 2 more tablespoons of oil to the griddle and put the sandwiches on the griddle. Press on the sandwich with a spatula to help toast evenly and hold the sandwich together. Cook until the cheese is melted and the bread is toasted, about 2 minutes on each side. Serve immediately with ketchup, for dipping.

CHICKEN MOLE TORTA

Steps:

• For the chicken mole: Preheat the oven to 350 degrees F.
• Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside.
• Heat the oil in a Dutch oven over medium heat. Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes. Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently.
• Place the mole into a blender and puree until smooth, about 1 minute. Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper. Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes. Set aside off the heat and let rest.
• Using your hands, remove the skin and meat from the bones and discard. Shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary.
• For the sandwich build: Heat the refried beans in the microwave until warm. Spread on the bottom of the bolillo rolls. Place the chicken on top of the beans with a little extra mole. Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce. Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa. Close, cut sharply on the bias and serve with fresh lime wedges. Two hands, bite hard.
• Preheat the oven to 375 degrees F.
• Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl.

CHICKEN AND CHORIZO PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
• Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

CHICKEN MOLE

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.

SPANISH CHICKEN AND CHORIZO

Steps:

• Preheat your oven to 400°F/200°C.
• Add the olive oil to a large, oven-safe skillet/pan and warm over a medium heat. Add the sliced chorizo and cook 2 minutes, then transfer to another dish using a slotted spoon.
• Add the onions and red peppers to the skillet/pan and cook for about 8 minutes stirring every so often. Stir in the tomato paste, garlic and paprika to the onion mixture and cook another 2 minutes, then transfer the onion mixture to the dish with the chorizo.
• Season the chicken pieces with salt and pepper then add the chicken thighs to the skillet/pan, skin side down and cook 7-10 minutes to sear the skin. Once the skin has turned golden brown, flip over and cook another 7 minutes on the other side. Remove the chicken from the skillet/pan and set aside.
• Pour the oil remaining in the pan out then return it to the heat. Add the red wine, stock and bay leaf. Stir and scrape the bottom of the pan to remove any sticky bits.
• Add the chorizo and onion mixture back to the pan along with thyme, turn the heat up high and bring the mixture to a light boil then reduce the temperature to maintain a simmer. Let simmer 10 minutes to reduce the liquids.
• Add the chicken back to the pan, skin-side up. Transfer to the oven and let cook uncovered for 12-15 minutes until the chicken has fully cooked through (internal temperature should be at least 165°F/74°C).
• Remove from the oven, season with additional salt, pepper and thyme if needed and enjoy.

RED MOLE CHICKEN WITH CHORIZO

Steps:

• Tear the chiles into flat pieces and remove the veins and seeds. Put in a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute.
• Transfer the chiles to a blender jar. Fill with boiling water. Soak for 30 minutes. Drain the water from the jar, reserving 1 1/2 cups water for use in the sauce. Leave the chiles in the blender.
• Pour the olive oil into a large saucepan, add the garlic, and gradually warm the oil over medium heat. Add the onion and sauté for about 6 minutes, or until the onion is soft and translucent. Add to the blender.
• Add the chorizo to the saucepan and cook for 1 minute over medium-high heat, or until it releases its fat. Dry the chicken breasts with a paper towel and season with salt and pepper. Add to the saucepan and brown for 4 minutes per side. Remove the chicken and chorizo from the saucepan and set aside.
• Add the cloves, cinnamon, and 1 cup of the reserved water to the blender with the chiles, onion, and garlic. Blend to a smooth puree.
• Make sure the bottom of the saucepan is coated with fat. If not, add a couple tablespoons of olive oil and place over medium-high heat. When the saucepan is hot, add the puree all at once and let it "fry" for 5 minutes, stirring constantly, until it becomes dark and thick.
• Add the chicken and chorizo to the saucepan along with the vinegar and the remaining reserved water. Season with the salt and pepper. Stir well and allow to simmer for 10 minutes, partially covered. Add the banana and the sugar and simmer for 5 minutes. Taste for seasoning; it should be slightly sweet.
• Serve warm over a bed of white rice.
• INGREDIENTS
• Mexican Chorizo
• Mexican chorizo, as opposed to its Spanish counterpart, which is cured and seasoned with paprika, is a fresh sausage flavored with dried chile and other seasonings. If you need a commercial substitute, use hot Italian sausage in its place.
• TECHNIQUE
• Roasting Chiles
• Since chiles are dark, you cannot rely on their color to tell you that they are ready. Instead pay attention to their aroma and texture. As soon as the chiles begin to release their scent and become soft and pliable, they are ready.
• ADVANCE PREPARATION
• This dish can be made up to 3 days in advance. You can take comfort in knowing that the flavor improves with age.

CHICKEN & CHORIZO MOLE

Steps:

• Heat a large frying pan and dry fry the tomatoes, onion, garlic cloves and chillis until the skins are black and blistered. Remove the skins from the garlic and onion and place them in a blender with the tomatoes. Reserve the chillis for a later stage.
• In the same frying pan add 2 tbsp olive oil and fry the almonds until golden. Then add to the blender.
• Fry the bread and the remaining 2 tsp thyme and 2 tsp oregano until golden and add to the blender. Repeat this process with the sesame seeds. Repeat this process with the sesame seeds.
• Grind the cinnamon, cloves and the remaining peppercorns with a spice grinder or pestle and mortar and add to the blender. Blend the whole mixture to a rough paste.
• Place the chicken in a saucepan and cover with 700ml cold water. Add 1 tsp of the thyme, 1 tsp of the oregano, the chicken stock cube, 5 of the black peppercorns, the carrot and two of the bay leaves. Bring to the boil and simmer for 15 mins. Leave in the hot stock with the lid on the saucepan while you prepare the rest of the dish.
• While the chicken is cooking, fry the chorizo in a large dry saucepan for 10 mins until slightly browned. Drain some of the oil from the pan and then add the paste from the blender.
• Remove the chicken from the stock pan, shred and add to the chorizo pan along with the olives and capers and a further 300ml stock. Bring to the boil, cover and leave to simmer.
• Put the reserved chillis, the tomato puree, the balsamic vinegar, the white wine vinegar, the sugar and the cumin seeds, along with the remaining stock into the blender. Blend to a smooth paste.
• Add two thirds of this mixture to the mole, combine and season. Taste and add more of the chilli paste to the mole as required.
• Serve with boiled rice and garnish with the fresh coriander.