Chicken Mole Torta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOJO CHICKEN TORTA



Mojo Chicken Torta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h45m

Yield 4 tortas

Number Of Ingredients 35

1 tablespoon canola oil
Juice from 2 limes
Zest from 1 orange
Juice from 2 oranges
4 cloves garlic, rough chopped
1 small onion, finely chopped (about 3/4 cup)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 pounds boneless, skinless chicken breasts, pounded 1/2-inch thick
4 large carrots, grated (about 3 cups)
3 tablespoons white distilled vinegar
1/2 teaspoon agave nectar
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 bunches scallions
Kosher salt and freshly ground black pepper
1/3 cup Poblano Crema, recipe follows
4 telera rolls (round Mexican sandwich rolls), buttered and griddled
1/3 cup Charred Salsa, recipe follows
6 poblanos, charred on a grill or roasted in an oven until blackened
1 1/2 cups Mexican crema
1 1/2 teaspoons agave nectar
Juice from 1 lime
Kosher salt and freshly ground black pepper
12 ounces large tomatillos (about 3), husks removed and cleaned
3 cloves garlic, skin intact
2 plum tomatoes
1 small yellow onion, skin and root intact, quartered
1 dried ancho chile
1 poblano chile
1/4 cup fresh cilantro leaves
1 teaspoon agave nectar
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the chicken and marinate in the fridge for 2 to 4 hours.
  • For the carrot slaw: In a mixing bowl, combine the carrots, vinegar and agave. Toss to coat and season with salt and pepper. Set aside.
  • For grilling: Heat a grill pan to medium-high heat and lightly coat with 1 tablespoon of the canola oil. Pull the chicken out of the marinade and grill each side until dark grill marks form, 6 to 8 minutes a side. Then let rest for at least 5 minutes.
  • Toss the scallions with the remaining 1 tablespoon canola oil and season with salt and pepper. Grill until charred on all sides. Chop and set aside.
  • For the sandwich build: Spread 1 tablespoon of the Poblano Crema on the bottom of a roll. Then add some sliced chicken, Charred Salsa, carrot slaw and charred green onions. Cut on the diagonal and serve with additional salsa on the side.
  • Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.
  • Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
  • Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
  • Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
  • Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.

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 TOSTADAS



Chicken Mole Tostadas image

This opposites-attract dish features chocolate and chipotle, which add a subtle sweetness-and a little kick-to grilled chicken tostadas.

Provided by By Cheri Liefeld

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons packed dark brown sugar
1 tablespoon unsweetened dark baking cocoa
1 tablespoon chipotle chili powder
1/2 teaspoon ground cinnamon
4 boneless skinless chicken breasts
1/4 cup red wine vinegar
6 tablespoons olive oil
1 tablespoon honey
1 head Belgian endive, shredded
1 head radicchio, shredded
4 Old El Paso™ tostada shells
2 oz dark baking chocolate, shaved
1/2 cup sour cream

Steps:

  • In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.
  • Heat grill pan or 10-inch skillet over medium-high heat. Add chicken; cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from pan; cool 5 minutes.
  • Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.
  • Place each tostada shell on individual serving plate. Shred chicken; divide evenly onto shells. Top each with endive-radicchio mixture and sour cream. Garnish with chocolate shavings.

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKER CHICKEN MOLE



Slow-Cooker Chicken Mole image

Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 4h15m

Number Of Ingredients 14

4 pounds boneless, skinless chicken thighs (about 12)
Coarse salt
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped (1/2 cup)
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, for serving

Steps:

  • Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
  • Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

Nutrition Facts : Calories 695 g, Fat 40 g, Fiber 5 g, Protein 59 g, SaturatedFat 11 g

CHICKEN MOLE WITH CORIANDER RICE



Chicken mole with coriander rice image

If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate

Provided by Cassie Best

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 18

2 ancho chillies
2 tbsp sunflower oil
8 bone-in chicken thighs , skins removed
2 onions , chopped
2 tsp ground cumin
1 ½ tsp cinnamon
3 garlic cloves , roughly chopped
50g raisin
2 tbsp smooth peanut butter
2 tbsp chipotle paste
400g can chopped tomato
25g dark chocolate (look for one with at least 70% cocoa solids)
1 small red onion , sliced into rings
juice 1 lime , plus wedges to serve (optional)
150ml pot soured cream
600g long grain rice
large bunch coriander , finely chopped
zest 2 limes and juice of 1

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.

Nutrition Facts : Calories 690 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium

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

CHICKEN MOLE CASSEROLE



Chicken Mole Casserole image

The key to a good mole is its rich, brown sauce with a hint of chocolate. The cocoa in this recipe lends richness without sweetness. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium green pepper, cut into strips
1 small onion, chopped
1 tablespoon butter
2 tablespoons baking cocoa
2 teaspoons brown sugar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2-1/2 cups frozen corn, thawed
1 jar (16 ounces) chunky salsa
1 tube (10.2 ounces) large refrigerated flaky biscuits
2 teaspoons butter, melted
3/4 teaspoon cornmeal

Steps:

  • Preheat oven to 375°. In a large skillet, saute chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender. , Add cocoa, brown sugar and seasonings; cook and stir over medium heat for 1 minute. Stir in corn and salsa; heat through. Transfer to a greased 11x7-in. baking dish., Cut each biscuit in half. Arrange biscuit pieces over chicken mixture with cut sides facing outer edge of dish, overlapping slightly. Brush with melted butter; sprinkle with cornmeal. , Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

Nutrition Facts :

CHICKEN MOLE IN TORTILLAS



Chicken Mole in Tortillas image

This is a delicious recipe I got from Michelle Urvater of Food Network. Something very different from our regular fare, that we really enjoy! I don't always use plain AND smoked chicken -- but often use all plain. The smoked chicken does add a special touch to this dish, however.

Provided by Pianolady

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

2 medium onions, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 large tomatoes, chopped
1 cup chicken broth
1/4 cup of canned green chili, chopped
2 tablespoons sesame seeds
2 tablespoons unsalted dry roasted peanuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon ground oregano
2 teaspoons of ground chili powder (I use a little less than 2 tsp.)
1/4 cup golden raisin
1/2 lb boneless skinless chicken breast half, cut into 2 inch long by 1/3 inch strips
1/2 lb smoked skinless chicken breast, cut into 2 inch long by 1/3 inch strips
1/2 ounce unsweetened chocolate, grated or cut into fine pieces
8 large flour tortillas
sour cream, to taste
chopped cilantro, for garnish (optional)

Steps:

  • Saute the onions and garlic in the oil for about 10 minutes until tender.
  • Add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
  • Meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
  • Remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
  • Add the"plain" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
  • Add the chocolate and simmer a minute until melted.
  • Stir in the paste and simmer until thickened.
  • Meanwhile, warm the tortillas in the oven.
  • To assemble: Put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
  • Top with sour cream (and cilantro, if desired).
  • Enjoy!

Nutrition Facts : Calories 993.1, Fat 32.5, SaturatedFat 7.4, Cholesterol 32.9, Sodium 1702.4, Carbohydrate 139.7, Fiber 11.8, Sugar 15.3, Protein 37.4

EASY DUTCH OVEN SHREDDED CHICKEN MOLè TACOS (SPICY) RECIPE BY TASTY



Easy Dutch Oven Shredded Chicken Molè Tacos (Spicy) Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, serrano peppers, chicken stock, oil, small yellow onion, Doña Maria MOLÈ Sauce, Rotel Chillies, chipotle peppers in adobo, garlic, salt, pepper, small tortilla, fresh cilantro, queso fresco, pickled red onion

Provided by Tucker Zimmerman

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 lb boneless, skinless chicken thighs, or breasts
3 serrano peppers
2 cups chicken stock
2 tablespoons oil
1 small yellow onion, diced
½ jar Doña Maria MOLÈ Sauce
1 can Rotel Chillies
1 can chipotle peppers in adobo
4 cloves garlic, minced
salt
pepper
small tortilla
fresh cilantro
queso fresco
pickled red onion

Steps:

  • Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
  • In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
  • Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
  • Return chicken to pot, submerging in sauce. Add more stock if needed.
  • Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
  • Remove the pot from the oven. Remove the chicken and let rest.
  • Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
  • Assemble tacos, topping as desired. Serve.

More about "chicken mole torta recipes"

CHICKEN MOLE TORTA (MEXICAN CHICKEN SLOPPY JOES)
chicken-mole-torta-mexican-chicken-sloppy-joes image
2012-05-19 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 …
From afeastfortheeyes.net
Reviews 9
Estimated Reading Time 6 mins
Servings 6
Total Time 1 hr 57 mins
  • Heat the refried beans in the microwave until warm.NOTE: I don’t like canned refried beans, so I empty a can of organic black (or pinto) beans with the liquid into a skillet on medium high. Cook, until the liquid has reduced and mash. Season to your liking and serve.


CHICKEN MOLE TORTA - FOOD NETWORK UK | TV CHANNEL
chicken-mole-torta-food-network-uk-tv-channel image
2015-09-04 Method. For the chicken mole: Preheat the oven to 176°C. Remove the stems and seeds from the ancho chiles and bake for 5 minutes. …
From foodnetwork.co.uk
Cuisine Mexican
Category Main-Course
Servings 4


THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD
the-best-chicken-mole-recipe-authentic-mexican-food image
2022-06-06 Blend the sesame seeds in a grinder or mortar and pestle (molcajete). Reserve a small amount to sprinkle on top of your mole as garnish. Then, separately, grind the pepitas and peppercorn/cloves. Add all mole …
From firstdayofhome.com


CHICKEN MOLE TORTA | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
chicken-mole-torta-keeprecipes-your-universal image
CHICKEN MOLE: 2 dried ancho chiles 3 tablespoons peanut oil 1 medium yellow onion, minced Kosher salt and freshly ground black pepper 1 chipotle pepper in adobo sauce, minced 2 1/2 tablespoons semisweet chocolate, chopped 1/4 …
From keeprecipes.com


CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
chicken-mole-chicken-recipes-jamie-oliver image
Put the dried ancho chillies in a small saucepan and cover with water. Place over a medium heat and bring to the boil. Simmer for 5 minutes, then remove from the hob and leave to cool completely. Halve and finely slice the fresh chillies, …
From jamieoliver.com


MAGNIFICENT MOLE CHICKEN TORTA - TODAY
2013-03-22 Toss half the sauce with pulled chicken, and place mixture on the bottom half of the roll. 4. Top with cheese slices and place sandwich open-faced under a toaster oven or broiler …
From today.com
  • 1. Generously spray a small sauce pot with cooking spray, and sauté minced onion and garlic over medium-high heat until tender.
  • 2. Stir in 2 tablespoons of Jif Chocolate Flavored Hazelnut Spread, tomato soup, lime juice, cumin, cilantro and green chili peppers.


CHICKEN MOLE RECIPE | FOOD & WINE
Ingredient Checklist. 8 cups water ; 2 tablespoons kosher salt, divided ; 4 bone-in, skin-on chicken quarters (about 3 1/4 pounds) 3 ¾ cups vegetable oil, divided
From foodandwine.com


EASY CHICKEN MOLE RECIPE | MEXICAN RECIPES
2015-10-21 Place the chicken, onion, and garlic clove in a stockpot, and cover with water. Bring to a boil on medium high heat, (about 5-6 minutes) skimming off the foam that forms on the surface with a spoon. Reduce heat and add the celery and the parsley branch. Simmer until chicken is cooked through, about 20-25 minutes.
From mexicoinmykitchen.com


MOLE CHICKEN TACOS - GIMME SOME OVEN
2020-03-06 Cook the mole sauce. Prepare the mole sauce according to recipe instructions. Toss the chicken. Once the mole sauce is ready to go, reserve 1 cup of the sauce to the side for later. Then add the remainder of the sauce to a large mixing bowl with the chicken, and toss the chicken until it is evenly coated. Assemble the tacos.
From gimmesomeoven.com


EASY CHICKEN MOLE - EASY PEASY FOODIE
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


CHICKEN MOLE ENCHILADAS RECIPE | BON APPéTIT
2021-10-19 Step 8. Preheat oven to 400°. Spread 1 cup mole in a 13x9" baking dish. Dip a tortilla in mole in pot, lightly scraping against rim to remove excess. Fill with ¼ cup chicken mixture, roll up ...
From bonappetit.com


CHICKEN MOLE TORTA - NANCY'S RECIPES
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 ...
From nancysrecipes.weebly.com


CHICKEN MOLE RECIPE | FEASTING AT HOME
2021-10-29 Preheat oven to 375F. Mix the salt and spices together in a small bowl. (Aim for 1 teaspoon salt per pound of chicken). Sprinkle the chicken on all sides with the salt -spice rub. Heat the oil in a large oven-proof skillet or dutch oven over medium-high heat. Sear the chicken until golden on both sides.
From feastingathome.com


CHICKEN MOLE RECIPE - CHILI PEPPER MADNESS
2021-05-05 Instructions. Add peanut oil to a large pot and heat to medium heat. Add the onion and jalapeno pepper and cook 3-4 minutes to soften. Pat the chicken dry and season all sides with ancho powder, garlic, oregano and salt and pepper. Sear the chicken 5 minutes per side, until lightly browned. Add the broth or beer.
From chilipeppermadness.com


CHICKEN MOLE TOSTADAS | BETTER HOMES & GARDENS
Step 1. In a 4- to 5-qt. pot stir together the first ten ingredients (through cinnamon). Bring to boiling, stirring constantly (mixture will be thick). Advertisement. Step 2. Reduce heat and add chicken to tomato mixture. Sprinkle with salt and pepper. Simmer, covered, 1 hour or until chicken is tender, turning chicken once.
From bhg.com


CHICKEN MOLE TORTA
Jan 23, 2014 - Get Chicken Mole Torta Recipe from Food Network. Jan 23, 2014 - Get Chicken Mole Torta Recipe from Food Network. Jan 23, 2014 - Get Chicken Mole Torta Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


AN EASY CHICKEN WITH MOLE SAUCE RECIPE! - MADE IN NEW MEXICO
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 MOLE TORTA
May 1, 2012 - Get Chicken Mole Torta Recipe from Food Network
From pinterest.com


HOW TO MAKE CHICKEN MOLE FROM A JAR AT HOME - JUST …
Step 3: Cook in oven. Step 4: Cook the mole. Step 5: Simmer the mole. Step 6: Cook in oven. Step 7: Place chicken on plate. Step 8: Spread out the almonds. Step 9: Sprinkle the sesame seeds. Cooking Time and Servings. Tips and Tricks For Your Chicken mole Recipe with Premade Mole Sauce.
From justmexicanfood.com


CHICKEN MOLE TORTA - DAIRY FREE RECIPES
Chicken Mole Torta might be just the main course you are searching for. This recipe covers 56% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 91g of protein, 65g of fat, and a total of 1342 calories. This recipe serves 4. If you have peanut oil, ancho chiles, cilantro leaves, and a few other ...
From fooddiez.com


BEST CHICKEN MOLE RECIPE - HOW TO MAKE CHICKEN MOLE
2021-04-09 Heat oil in a Dutch oven on medium. Add onion, garlic and chili powder and cook until softened, stirring often, about 7 minutes. Stir in salsa and chicken broth, then whisk in Homemade Nutella ...
From goodhousekeeping.com


MEXICAN TORTA | - TASTES BETTER FROM SCRATCH
2019-04-08 Cook the breaded chicken in a pan with hot oil until lightly browned on both sides, and cooked through. Assemble the torta. Slice the ciabatta roll in half and toast it. Spread a thin layer of mayonnaise, refried beans, and mashed avocado on the top piece of the roll. Layer the bottom part of the roll with the cooked chicken, cheese and peppers.
From tastesbetterfromscratch.com


CHICKEN MOLE TAMALES [VIDEO] MAMá MAGGIE'S KITCHEN
2019-10-24 Use your best judgement on how much filling to add. Remember that you need to fold the sides of the corn husks in. Add 1 cup of water to the steamer. Place the uncooked tamales into the steamer with the open side up. Cover and cook for 1 ½ hours, or until the tamales are easily removed from the corn husks.
From inmamamaggieskitchen.com


CHICKEN MOLE WITH TORTILLA STRIPS | GO RED FOR WOMEN
Reduce the heat to low and simmer for 5 minutes. Stir in the chicken. Simmer for 8 minutes, or until the chicken is no longer pink in the center, stirring occasionally. Meanwhile, preheat the broiler. Put the tortilla strips on a baking sheet. Broil the tortillas strips about 6 inches from the heat for 2 minutes. Stir.
From goredforwomen.org


CHICKEN MOLE TORTA – RECIPES NETWORK
2019-02-11 For the chicken mole: Preheat the oven to 350 degrees F. Step 2. Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside. Step 3. 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 ...
From recipenet.org


CHICKEN TORTA (OR MEXICAN CHICKEN SANDWICH)
2017-07-24 Instructions. In a large glass container, add chicken strips, lime juice, garlic, 1 tablespoon olive oil, cumin, oregano, salt, and pepper. Cover and refrigerator at least one hour, or overnight. Heat olive oil in a large skillet. Cook chicken until no longer pink in …
From inmamamaggieskitchen.com


CHICKEN TORTA WITH CILANTRO LIME MAYO | MEXICAN PLEASE
2017-11-29 In a blender or food processor add the following ingredients: 1/2 cup mayo, 15-20 sprigs cilantro, juice of 1 lime, 1 garlic clove, 1/4 jalapeno, pinch of salt, and some freshly cracked black pepper. Combine well and take a taste, …
From mexicanplease.com


CHICKEN MOLE ENCHILADAS | ENMOLADAS DE POLLO | MEXICAN RECIPES
2014-03-20 Place the mole sauce in one of the frying pans and set over medium low heat. Have a plate covered with paper towels ready. Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once.
From mexicoinmykitchen.com


MOJO CHICKEN TORTA RECIPE (AKA TORTA DE POLLO) - SNACK RULES
2022-01-07 1: Take a boneless, skinless chicken breast and cut it into thin strips. 2: Pour about ¼ cup of vegetable oil into a frying pan and heat it on medium-high heat. Once the oil gets hot, add the chicken strips and stir them continuously for …
From snackrules.com


RICK BAYLESSCRISPY CHICKEN TORTA - RICK BAYLESS
Preheat oven to 375 degrees. Set up a 3 part breading station. In the first dish, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. In the second dish, beat 2 eggs with 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. In the third dish, pour in 2 cups of panko crumbs and mix ...
From rickbayless.com


CHICKEN MOLE WITH TORTILLA STRIPS | AMERICAN HEART ... - RECIPES
Reduce the heat to low and simmer for 5 minutes. Stir in the chicken. Simmer for 8 minutes, or until the chicken is no longer pink in the center, stirring occasionally. Meanwhile, preheat the broiler. Put the tortilla strips on a baking sheet. Broil the tortillas strips about 6 inches from the heat for 2 minutes. Stir.
From recipes.heart.org


EASY CHICKEN MOLE | FAST INSTANT POT SHREDDED CHICKEN MOLE
Set a 6-quart or larger Instant Pot or similar electric pressure cooker to SAUTE. Add the olive oil. Once hot, add the onion and sauté until softened, about 3 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the Instant Pot and scrape the onion and garlic into a blender.
From wellplated.com


CHICKEN MOLE - RECIPES - PAGE 2 - COOKS.COM
rated recipes: 104 chewy peanut butter cookies. 42 blue ribbon pinto beans. 39 candied sweet potatoes (yams) 38 corn bread pudding. 26 forever crisp dill pickles. more popular recipes... featured : special recipes: fresh tomato and cucumber salad. italian sausages and zucchini. ice box dills. herbed fish bake. mediterranean salad. zucchini relish. summer punch. pasta tomato …
From cooks.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


Related Search