CHICKEN IN MOLE SAUCE
Chocolate is the surprising ingredient in this one. Serve it over rice or with a side of veggies.
Provided by deondra
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
- Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
- Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
- Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.
Nutrition Facts : Calories 875.1 calories, Carbohydrate 14.6 g, Cholesterol 259.2 mg, Fat 63.8 g, Fiber 3.5 g, Protein 60.1 g, SaturatedFat 21.8 g, Sodium 1026.4 mg, Sugar 5 g
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 LEGS WITH EASY MOLE SAUCE
Make and share this Chicken Legs With Easy Mole Sauce recipe from Food.com.
Provided by TXOLDHAM
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy skillet saute onion over moderately high heat until golden brown.
- In motar, crush coriander seeds and aniseed or grind in a spice grinder. Stir into onion mixture with chili powder, sugar, cinnamon and cloves. Cook mixture over medium heat, stirring, for 1 minute. Stir in cocoa powder, peanut butter, 2 cups of broth, tomatoes, raisins, garlic paste and salt, to taste and simmer sauce loosely covered, stirring occasionally, for 20 minutes. Take the sauce off the heat and let cool while preparing the chicken legs.
- Pat legs dry, season with salt and pepper. On oiled rack of a broiler pan, broil skin side up for approximately 10 minutes, turn and broil other side for approximately 10 minutes or until golden brown.
- In blender or food processor puree the sauce in batches, adding remaining broth as necessary to thin.
- Transfer sauce to skillet, add legs, and simmer mixture loosely covered for 30 minutes.
- Serve legs with mole sauce over rice. Sprinkle with sesame seeds.
- Note: Prep and cook times are estimates.
Nutrition Facts : Calories 810, Fat 51.8, SaturatedFat 13.3, Cholesterol 277.2, Sodium 1155.1, Carbohydrate 19, Fiber 4.3, Sugar 9.3, Protein 66.5
CHICKEN WITH QUICK MOLE SAUCE
Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare--this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Chicken Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 13.5 g, Cholesterol 94.4 mg, Fat 24.4 g, Fiber 3.2 g, Protein 29.5 g, SaturatedFat 5.8 g, Sodium 631.5 mg, Sugar 8.4 g
SIMPLE CHICKEN MOLE
This is a recipe my mother in law taught me. My family loves it and it is sooo very simple and inexpensive to make.
Provided by Nateskawaii
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In the 1 tbsp of oil place the chicken skin down, in a large sauce pan or frying pan. One large enough to make your sauce in later.Fry the chicken on both sides until skin is brown and slightly.
- Season with salt, pepper,and garlic to your own taste,(Garlic being optional,I love it but others don't)
- After chicken is done, set aside and let cool while you make the sauce. Then shred the chicken with a fork or by hand. Removing any veins or fat and skin from the chicken.
- With the drippings in the pan from the chicken put your chili powder and flour, brown very slightly.(should be a smooth paste now if not add some oil,or if too oily add flour)
- Remove from heat and add the water about 1/2 cup at a time while whisking to keep it a smooth paste. Once you have it smooth, return to heat and continue to add water and whisk add about 8 oz. of water then let cook for a few minutes, whisk then add more.
- Repeat water and whisking and heating until it is a thick gravy.
- Now you can add Salt, pepper, cumin and garlic to your own taste.
- After you have the sauce to the desired consistency add the shredded chicken and serve with red rice and flour tortillas.
Nutrition Facts : Calories 298, Fat 18.6, SaturatedFat 4.7, Cholesterol 79, Sodium 114.6, Carbohydrate 14.1, Fiber 1.7, Sugar 0.3, Protein 18.4
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