Chicken Mole Recipes

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

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

EASY CHICKEN MOLE



Easy Chicken Mole image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
1 3/4 cups chicken broth
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon crumbled dried oregano
2 corn tostadas, torn into pieces
Salt and freshly ground black pepper
1 rotisserie chicken, cut into 6 pieces

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



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

Steps:

  • Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
  • Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
  • Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
  • Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  • Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
  • Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
  • Photgraph by Con Poulos

EASY CHICKEN MOLE



Easy Chicken Mole image

Categories     Sauce     Chicken     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 18

Chicken
One 3 1/2-pound whole chicken
2 onions, quartered
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves
2 bay leaves
Mole Sauce
5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced
3 tablespoons smooth peanut butter
2 corn tostadas (see page 23), grilled and torn into pieces
1 tablespoon sugar
1 teaspoon crumbled dried oregano
5.5 ounces Ibarra chocolate (see below), chopped
Salt and freshly ground black pepper

Steps:

  • To cook the chicken, combine the chicken, onions, carrots, celery, garlic, and bay leaves in a large heavy pot. Add 12 cups water and bring to a boil over high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 45 minutes. Transfer the chicken to a large bowl, and let it cool. Cut the chicken into 6 pieces and set aside in the refrigerator.
  • Strain the cooking liquid into a large saucepan (discard the vegetables) and boil over high heat until reduced to 3 cups, about 1 hour. Remove from the heat.
  • To make the mole sauce, measure out and rewarm (if necessary) 1 1/4 cups of the reduced cooking liquid. Soak the chiles in the liquid for 15 minutes. Drain well, and discard the chile-soaking liquid.
  • Heat the olive oil in a large heavy saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until translucent. Transfer the mixture to a blender and add the chiles, 1 1/2 cups reduced cooking liquid, and the peanut butter, tostadas, sugar, and oregano. 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.
  • Stir the chocolate into the mole, and season to taste with salt and pepper. Add the cooked chicken pieces and stir until the chicken is heated through, about 5 minutes.
  • Ibarra Chocolate
  • Flavored with cinnamon, almonds, and vanilla, Ibarra chocolate is available in Mexican markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It's used in the preparation of a Mexican hot chocolate drink and certain specialties such as Ancho-Chocolate Braised Short Ribs (page 128). One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon, and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.

EASY CHICKEN MOLE



Easy Chicken Mole image

This is the easiest Mole recipe you will ever find. I use a premade Mole sauce and spice it up to the amount of hotness I want. The brand I use is usually found in Wal-Mart. I use boneless skinless chicken thighs but any other chicken part can be used. The cooking time if really depending on how long the chicken cooks and how long you wait for the cooling of the water for the blending.

Provided by Sami D

Categories     Chicken

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 3

1 (8 1/4 ounce) jar mole (I use the brand "Rogelio Bueno", Autentico Mole Sauce)
1 -2 jalapeno (Seeded and Deveined)
10 -12 boneless skinless chicken thighs

Steps:

  • In a heavy sauce pan boil the chicken thighs, no need to salt the water but you may if you desire. Don't discard the cooking water you will use it later.
  • In a blender combine the premade Mole sauce and jalapenos. Using the jar the Mole came in add 3 jarfuls of the cooking water you used to cook the chicken. Blend until smooth and you don't see chunks of jalapenos.
  • (Note: before blending you may want to wait for the water to cool down for a few minutes the heat of the water may make your blender top fly off spraying mole sauce everywhere. Experience talks--trust me.).
  • Discard the unused water, leaving the chicken in the pot, once you have blended the mole sauce add it to the chicken and stir heating it through.
  • Serve and enjoy! Try it with my Rice Recipe #199280, and corn tortillas.

CHICKEN IN MOLE SAUCE



Chicken in Mole Sauce image

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

2 (2 pound) bone-in chickens, giblets removed
1 large onion, cut into chunks
3 cloves garlic, chopped
1 (14 ounce) can chicken broth
2 tablespoons chili powder
20 blanched almonds
¼ cup diced firm ripe banana
1 teaspoon ground cinnamon
1 teaspoon salt
2 corn tortillas, torn into small pieces
2 tablespoons sesame seeds
1 tablespoon pine nuts
6 tablespoons butter
1 (1 ounce) square semisweet chocolate

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

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



Chicken Mole image

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.

Provided by Jeanne Thiel Kelley

Categories     Chicken     Chocolate     Sauté     Low Cal     High Fiber     Cinco de Mayo     Dinner     Almond     Healthy     Potluck     Tortillas     Simmer     Chile Pepper     Bon Appétit     Soy Free

Yield 12 servings

Number Of Ingredients 17

3 tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4 (3 x 1/2-inch) strips orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 (3.1-ounce) disk Mexican chocolate,** chopped
Chopped fresh cilantro
Warm flour tortillas

Steps:

  • Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
  • Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
  • Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
  • Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
  • Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
  • Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

More about "chicken mole recipes"

CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
chicken-mole-chicken-recipes-jamie-oliver image
2015-11-12 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, …
From jamieoliver.com
Cuisine Mexican
Total Time 1 hr 50 mins
Category Mains
Calories 268 per serving
  • Toast the peanuts in dry pan until golden, then finely chop.Place the chicken in a large saucepan and cover with water.
  • Place the pan over a medium heat and, as soon as the water begins to boil, reduce the heat to a simmer, cover with a lid and poach the chicken for 1 hour 15 minutes, or until tender and cooked through.
See details


CHICKEN MOLE RECIPE | FOOD & WINE
2021-02-19 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. 12 garlic …
From foodandwine.com
5/5 (2)
Total Time 2 hrs 5 mins
Category Chicken
  • Bring 8 cups water and 1/2 tablespoon salt to a boil in a large stockpot over high. Reduce heat to medium-low, and add chicken. Cook until chicken is tender and a thermometer inserted in thickest portion of meat registers 155°F, about 30 minutes. Remove chicken; set aside on a large plate. Reserve 4 cups chicken cooking liquid in a large heatproof bowl; discard remaining cooking liquid.
  • Heat 1/4 cup vegetable oil in a 12-inch skillet over medium-high. Add 8 garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, onions, and 1/2 tablespoon salt; cook, stirring occasionally, until onions are translucent and softened, about 8 minutes. Transfer mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a kitchen towel over opening in lid. Process until smooth, about 1 minute. Transfer mixture to a large bowl, and set aside.
  • Wipe skillet clean. Add 3 cups vegetable oil; heat over medium-high. Working with a few different types of chiles at a time, place in a spider, and submerge in hot oil for 2 seconds per batch. Remove from oil using spider, and place in a large heat-proof bowl. Repeat with remaining chiles and remaining 4 garlic cloves.
  • Place sesame seeds and pepitas in a medium metal strainer; submerge in hot oil in skillet over medium-high. Cook, stirring mixture inside strainer and shaking occasionally, until seeds are golden brown and fragrant, about 2 minutes. Transfer seed mixture to bowl with Chile mixture.
See details


CHICKEN WITH MOLE - GOYA FOODS
Season chicken with Adobo. In large skillet on medium, heat oil. Brown chicken on both sides. Pour off any fat. Add mole and stir so chicken is completely covered by sauce. Bring to boil, reduce heat to low and simmer, partially covered until chicken is cooked through, about 25 minutes. Stir occasionally, adding more water or broth if sauce ...
From goya.com
See details


EASY CHICKEN MOLé RECIPE | DOñA MARIA MOLE SAUCE - YOUTUBE
Today I am making an easy simplified molé sauce with the help of Doña Maria's store bought jar of molé. This easy for ingredient sauce is great when you are ...
From youtube.com
See details


CHICKEN MOLE WITH CREAMY SAUCE - RECIPES
Preheat barbeque to high 400 F (205 C). Sear the chicken on the grill creating crosshatch marks on all sides. Place a cast iron pan on the barbeque. In the cast iron pan pour a little of the mole sauce. Place chicken into the cast iron pan and top with half the …
From more.ctv.ca
See details


THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD
2022-02-06 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 ingredients to the chicken broth, including the chocolate disk, and simmer on low heat for 15-20 minutes.
From firstdayofhome.com
See details


CHICKEN WITH QUICK MOLE SAUCE RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. 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.
From eatingwell.com
See details


THE BEST MOLE ENCHILADAS - TASTES BETTER FROM SCRATCH
2020-09-02 Instructions. Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease. Pour ¼ cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese ...
From tastesbetterfromscratch.com
See details


CHICKEN MOLE RECIPE | FEASTING AT HOME
2021-10-29 Instructions. Make the pickled onions and refrigerate. Make the Mole Negro Sauce (feel free to make this ahead) Prep and cook the chicken: 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.
From feastingathome.com
See details


35 CHICKEN MOLE RECIPES | RECIPELAND
35 chicken mole recipes. Chicken 8046; Chicken breast 1966; 2 collections Chicken Soup with Guacamole (2) 15 Chicken Mole (0) 24 Fajita Nachos (0) 27 Chicken Tacos (0) 41 Chicken with Chocolate Sauce (Chicken Mole)(Pollo En Chocolate Sauce) (0) 93 Not sure about chicken served with chocolate sauce, but my curiosity wanted me to make it, and I did. It actually came …
From recipeland.com
See details


CHICKEN MOLE RECIPE WITH A DELICIOUS MOLE SAUCE
Simmer the sauce for 10 minutes. Stir occasionally. In the mean time de-bone the chicken and tear or cut into bite size pieces. Let the sauce cool for 10 minutes and then pour into a blender and puree the sauce for 20 seconds. Pour the sauce back into the pot and add the chicken. Reheat on the stove until the chicken is heated through and serve ...
From cooking-mexican-recipes.com
See details


MEXICAN CHICKEN MOLE RECIPE WITH DARK CHOCOLATE - WANDERCOOKS
2017-04-12 Make the mole sauce. Meanwhile, back in the large saucepan/casserole dish, heat up the chilli oil on a medium heat and add your chopped onion and garlic. Next add the oregano, cumin, allspice, nutmeg, cloves, fennel seeds, coriander seeds and cinnamon stick. Cook for a couple of minute or two until the spices are nice and fragrant.
From wandercooks.com
See details


CHICKEN MOLE
1 whole chicken (3 to 4 pounds). 1 onion, chopped. 4 cloves garlic, chopped or 1 teaspoon garlic powder. 5 cups water, divided. ¼ cup chili powder or ground chile powder (see Notes). 1 teaspoon oregano. 1 Tablespoon unsweetened cocoa powder (100% cacao). ½ cup all-purpose flour. 1 Tablespoon sugar. ½ teaspoon salt. 1 teaspoon pepper. 1 Tablespoon peanut butter
From foodhero.org
See details


EASIEST CHICKEN MOLE RECIPE - EVERYDAY EILEEN
2018-10-15 Heat olive oil in a large Dutch oven over medium heat, add chicken and brown the chicken breasts. Set aside. To the Dutch oven, add sliced onions, saute about 5-7 minutes. Add garlic and saute another minute. Add in cinnamon stick, cloves, pepitas, and almonds. Saute for about 5 minutes.
From everydayeileen.com
See details


HOW TO MAKE CHICKEN MOLE FROM A JAR AT HOME
2021-10-08 Heat up the saucepan on medium and add oil. Once it’s hot add in the mole and stir continuously for about 2 minutes, little by little adding in the broth until it is boiling. At this point reduce the heat so that it is able to simmer at a steady rate. On top of the cookie sheet arrange the almonds evenly.
From justmexicanfood.com
See details


EASY CHICKEN MOLE - EASY PEASY FOODIE
Fry for 2 minutes. 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
See details


AN EASY CHICKEN WITH MOLE SAUCE RECIPE!
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
See details


CHICKEN MOLE WITH TORTILLA STRIPS | AMERICAN HEART ASSOCIATION …
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.
From recipes.heart.org
See details


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
See details


EASY CHICKEN MOLE RECIPE - MUY BUENO COOKBOOK
2020-11-09 Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt and blend until very smooth. Transfer the sauce to a large skillet. Pour the other half of the broth and sautéed ingredients into blender. Puree and add to the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for 10 minutes.
From muybuenocookbook.com
See details


AUTHENTIC MOLE SAUCE - TASTES BETTER FROM SCRATCH
2020-08-25 Boil the chicken in the spices: add chicken pieces, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to a pot. Bring to a low boil and cook over medium heat until chicken is just cooked through (165 degrees F ) about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.
From tastesbetterfromscratch.com
See details


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 …
From wellplated.com
See details


MEXICAN CHICKEN MOLE RECIPE | SOMERSET FOODIE
1 arbol chilli, finely chopped. 1 fresh bay leaf. Instructions for Chicken Mole. 1. Pre-heat your oven to 240°C. 2. Remove the wings from the chicken plus the legs and thighs. Remove the back bone part, so you are left with a crown of chicken (i.e. the breasts still on the bone).
From somersetfoodie.com
See details


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
See details


MEDLINEPLUS: CHICKEN MOLE
In a large pot, put chicken pieces, onion, garlic cloves and 4 1/2 cups of water. Bring to a boil, then turn heat to low and simmer for 30 minutes or until chicken is cooked through (165 °F using a food thermometer). While chicken is cooking, mix chili powder, oregano, cocoa, flour, sugar, salt and pepper in a medium bowl.
From medlineplus.gov
See details


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
See details


RICK BAYLESSBEGINNER'S MOLE - RICK BAYLESS
2020-11-28 Blend and cook the chile base. Blend the chile mixture until as smooth as possible—a minute or so in a high-speed blender like a Vitamix, 2 or 3 minutes in most blenders. Set the pot over medium to medium-high heat and add enough oil or lard to coat the bottom of the pan generously.
From rickbayless.com
See details


CHICKEN MOLE RECIPE - EASY CHICKEN RECIPES (VIDEO!)
2020-06-04 Place a pot over medium heat and add the oil. Add the onion and garlic, stirring often for 5 minutes until softened and fragrant. Add the chipotle pepper, adobo sauce, tomatoes with green chiles. Stir to combine. Reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.
From easychickenrecipes.com
See details


CHICKEN MOLE DONA MARIA RECIPE - CREATE THE MOST AMAZING DISHES
2 pound chicken breast (cut in 1 inch pieces) 1 - 8 ounces jar of Doña Maria Mole sauce; 1 ½ cup chicken broth; Instructions. Place all ingredients in slow cooker and stir well. Cook on high 3-4 hours or 5-6 on low. Stir about midway through cooking time.
From recipeshappy.com
See details


DOñA MARIA MOLE | MEXICAN FOOD RECIPES | MEXICO IN MY KITCHEN
2019-01-23 INSTRUCTIONS: Place the chicken pieces in a stockpot with the garlic, onion, celery stick (cut into 2-3 pieces), and parsley (or cilantro). Cover with water. Place the pot over medium-high heat, and once it comes to a boil, reduce the heat and simmer for 35-45 minutes until the chicken meat is cooked and tender.
From mexicoinmykitchen.com
See details


OAXACAN GREEN MOLE WITH CHICKEN - THERESCIPES.INFO
https://www.177milkstreet.com › recipes › oaxacan-green-mole-chicken. All information about healthy recipes and cooking tips
From therecipes.info
See details


CHICKEN MOLE RECIPE - CHILI PEPPER MADNESS
2021-05-05 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
See details


CHICKEN MOLE... | A MEXICAN COOK
2014-06-27 1. 2. 2. Put the mole paste in a blender or food processor. Add the chocolate, stale bread broken into chunks, tomato puree, chicken stock powder, peanuts, onion and 1.5 cups of the reserved liquid in which the chicken cooked. Blend everything together to …
From amexicancook.ie
See details


CHICKEN EN MOLE: THIS IS THE BEST HOMEMADE MOLE RECIPE EVER
2020-11-08 Begin boiling a pot of water, approximately 2 1/2 quarts. Destem and deseed all the chiles except the anchos. Toss the seeds and ribs and stems, leaving only the body. To do so, use a knife to cut the chili in half lengthwise and shake out the seeds.
From honestandtruly.com
See details


INSTANT POT CHICKEN MOLE | HOW TO MAKE MEXICAN CHICKEN MOLE
2020-08-10 Add Chicken: Add your chicken to the hot oil and brown the chicken on both sides; about 2 to 3 minutes per side. You will want to do this in batches. Add more oil if needed. Remove Chicken & Deglaze Pot: Remove the chicken from your Instant Pot and deglaze the pot with chicken broth, scraping up the browned bits.
From diethood.com
See details


WHAT TO SERVE WITH CHICKEN MOLE? 8 BEST SIDE DISHES
2022-04-20 2 – Fresh Vegetables. Fresh vegetables are one of the healthiest pairing options because they have many nutrients and vitamins to offer your body. Carrots, broccoli, bell peppers, and celery all taste great with Chicken Mole. They are so good for you that raw vegetables provide more nutrients than if they were cooked.
From eatdelights.com
See details


CHICKEN MOLE WITH PEANUT BUTTER RECIPE - YOGITRITION
Reduce the flame and let the mixture cook for about 10-15 minutes, occasionally stirring, so no food lumps are made. Keep the mixture aside to cool a little bit, then carefully add the mixture to a blender. Then, add Peanut Butter, Chili Powder, Chicken Broth, Pepper, Salt, and Cinnamon. Blend the mixture until it is well combined.
From yogitrition.com
See details


MEXICAN CHICKEN MOLE RECIPE | MYRECIPES
Remove chicken from dish; set aside, and keep warm. Advertisement. Step 2. Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.
From myrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #poultry     #mexican     #easy     #chicken     #oaxacan     #meat     #chicken-breasts     #taste-mood     #savory     #4-hours-or-less

Top Asked Questions

How to cook mole sauce with chicken?
While the chicken is poaching, make the mole sauce. 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.
What are the ingredients in chicken mole?
Chicken Mole - Ingredients 1 1 tablespoon vegetable oil. 2 1 (3 pound) chicken, cut into pieces. 3 1 bay leaf. 4 1/4 teaspoon black pepper. 5 1/8 teaspoon cayenne pepper. 6 ... (more items)
What kind of peppers are in chicken mole sauce?
The heart of mole sauce lies in the peppers. This chicken mole recipe has mild spiciness and uses three types of dried peppers: guajillo, pasilla, and ancho peppers. (You can also find ancho peppers in my red enchiladas recipe .)
Can chicken mole be made ahead of time?
Reduce heat to medium-low; cover and simmer until chicken is heated through, 10 to 15 minutes. Serve with rice and tortillas, and garnish with additional sesame seeds. Chicken mole can be made up to 3 days ahead and stored in an airtight container in refrigerator.

Related Search