Chicken Mole Casserole Recipes

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.

'EASIEST EVER' CHICKEN MOLE ENCHILADAS

Steps:

• For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
• For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
• To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

EASY CHICKEN MOLE

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 WITH CORIANDER RICE

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.

CHICKEN AND OLIVE MOLE CASSEROLE

Steps:

• In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate., In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

CHICKEN MOLE 'LASAGNA'.....EASY AND GOOD!

Steps:

• Preheat oven to 375 degrees. In a saucepan over medium high heat, stir together mole paste and about half of the broth.
• Once mixture is smooth, stir in remaining broth and chicken. Heat until simmering.
• Spray a 9-inch pie plate with non-stick cooking spray. Place two tortillas, overlapping, on bottom of pie plate. (Tortillas won't completely cover the bottom; that's OK.).
• Top with 1/4 of the chicken and sauce and 1/4 of the cheese. Continue layering, ending with sauce and cheese.
• Bake about 25 minutes, until cheese is melted and sauce is bubbling. Cut in wedges to serve.

MOLE VERDE CHICKEN SPINACH CASSEROLE

Steps:

• Place olive oil and mole paste in a medium saucepan, on medium heat. Gradually whisk in 1 cup stock until smooth, breaking up the mole paste. Stir constantly; sauce will thicken. Then whisk in remaining 1 cup stock.
• Preheat oven to 350°.
• To the mole sauce in the pan, add shredded chicken, corn, canned chiles, salt, and minced habanero (careful not to get it on your fingers -- it burns!); stir to mix well and heat through.
• Meanwhile, lightly oil a 10x10 or 9x13 casserole pan. Cover bottom with a layer of corm tortillas (about 4. You can curve them up the sides of the dish if that fits better.) Sprinkle a light layer (1/3 c) of shredded cheese on top of the tortillas. Cover the cheese with about half the fresh spinach.
• Turn heat to low (on saucepan) and stir in yogurt. Mix until smooth, then remove from heat.
• Ladle half the mole-chicken mixture into the prepared casserole dish, on top of the spinach layer.
• Repeat the layer of 4 tortillas, 1/3 c shredded cheese, the rest of the fresh baby spinach, and the rest of the mole-chicken mixture.
• Top with 1/3 c shredded cheese.
• Bake covered for 15 minutes and uncovered for 10 minutes. Allow to rest about 5 minutes out of the over before cutting.
• Serve with fresh cilantro, sliced avocado, lime wedges, and freshly ground black pepper.
• (FOR THE DAIRY-FREE OPTION: omit shredded cheese, or substutute a dairyless option. You may add extra corn and/or spinach. Use 6 oz dairy-free sour cream or cream cheese instead of yogurt. If making two casseroles (one dairy-free and one regular), split the mole-chicken mixture into two saucepans before adding 4 oz yogurt to one and 4 oz dairy-substitute to the other.).