Coffee Chicken With Quick Mole Sauce Recipes

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COFFEE CHICKEN WITH QUICK MOLE SAUCE



Coffee Chicken with Quick Mole Sauce image

Rich home-made mole sauce with tender cocoa flavor coats tender chicken in this delicious dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 6

Number Of Ingredients 20

4 cups water
1/3 cup salt
1/3 cup packed dark brown sugar
1 tablespoon cumin seed
1 tablespoon chili powder
1 lime, thinly sliced
1 cup strong-brewed coffee, at room temperature
6 boneless skinless chicken breasts (about 1 3/4 lb)
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
1 1/4 cups chicken broth
1 tablespoon creamy peanut butter
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
Dash of ground cinnamon
1 oz unsweetened baking chocolate
2 chipotle chiles in adobo sauce (from 7-oz can), chopped
Salt and pepper, if desired

Steps:

  • In 2-quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room temperature.
  • Place chicken in 1-gallon resealable plastic food-storage bag or large bowl, and pour cooled coffee mixture over chicken. Seal bag or cover bowl. Refrigerate 2 to 3 hours.
  • In 12-inch skillet, heat oil over medium heat. Remove chicken from marinade and pat dry on paper towels. Discard marinade. When oil is hot and shimmers lightly, place chicken in skillet. Cook about 3 minutes or until golden brown. Flip and cook 2 to 3 minutes longer or until golden on other side. Place chicken on plate.
  • In same skillet, cook onion over medium heat 5 minutes, stirring occasionally, until soft and lightly browned. Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate and chiles. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.
  • Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and juice of chicken is clear when center of thickest part is cut (170°F). Taste and add salt and pepper if desired. Serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 80 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 8 g, TransFat 0 g

SAUTEED CHICKEN WITH QUICK MOLE SAUCE AND CILANTRO RICE



Sauteed Chicken with Quick Mole Sauce and Cilantro Rice image

Simmer chicken breasts in an easy version of mole sauce made with peanut butter, cocoa and spices.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 12

1 1/2 cups loosely packed chopped fresh cilantro
3 tablespoons vegetable oil
1 1/4 cups medium-grain white rice
Kosher salt and freshly ground black pepper
4 small boneless, skinless chicken breasts (6 to 8 ounces each)
1 teaspoon Chinese five-spice powder
1 1/2 tablespoons chile powder (preferably ancho)
1 garlic clove, minced
1 1/2 tablespoons peanut or almond butter
2 teaspoons soy sauce
2 teaspoons sugar
1 teaspoon cocoa powder

Steps:

  • Puree 1 cup of the cilantro with 13/4 cups water in a blender.
  • Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, until opaque, about 1 minute. Add the cilantro water and 1/2 teaspoon salt and bring to a boil. Cover, reduce the heat to low, and cook, undisturbed, until the rice is tender and absorbs all the liquid, about 18 minutes. Let stand, covered, until ready to serve. Fluff with a fork and stir in the remaining 1/2 cup cilantro before serving.
  • Sprinkle the chicken with 1/2 teaspoon of the five-spice, 3/4 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of oil a large skillet over medium-high heat. Add the chicken and cook, flipping once, until golden brown on both sides and partially cooked through, 6 minutes per side. Transfer the chicken to a plate.
  • Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chile powder, garlic and remaining 1/2 teaspoon five-spice and cook, stirring, for 30 seconds. Add 1/2 cup water and stir to combine. Add the nut butter, soy sauce, sugar, and cocoa powder and whisk until combined. Add 1 more cup water and bring to a simmer.
  • Add the chicken to the sauce and simmer, flipping occasionally, until it is cooked through and the sauce has thickened, about 12 minutes. Serve the chicken and mole sauce with the cilantro rice on the side.

MOLE POBLANO WITH CHICKEN THIGHS



Mole Poblano with Chicken Thighs image

A good mole sauce doesn't have to be complicated. This doable dish features Muir Glen organic fire-roasted diced tomatoes, chipotle and a bit of chocolate.

Provided by By Mark Evitt

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 21

1/2 cup well-drained Muir Glen™ organic fire-roasted diced tomatoes (from 14.5-oz can)
2 tablespoons sesame seed
2 tablespoons slivered almonds
3 tablespoons vegetable oil
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1/4 cup dark raisins
Dash salt and pepper
1/2 teaspoon chipotle powder
1/4 cup chili powder
1 1/2 oz unsweetened baking chocolate
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons packed brown sugar
1/4 cup Progresso™ plain bread crumbs
2 1/2 to 3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 lb (about 8) boneless skinless chicken thighs
Fresh cilantro leaves
Additional sesame seed

Steps:

  • Place tomatoes in medium bowl. Place 10- or 12-inch skillet over medium heat. Add sesame seed and almonds; toast about 5 minutes, stirring frequently, until they begin to brown. Pour seed and nuts into bowl with tomatoes.
  • Return skillet to heat. Add 1 tablespoon of the oil, the onion, garlic and raisins; season with dash salt and pepper. Cook over medium heat 5 to 7 minutes or until onion is translucent and raisins are puffed. Add onion, garlic and raisins to tomatoes.
  • Return skillet to heat. Add 1 tablespoon of the oil, the chipotle powder and chili powder; stir until oil and spices are well blended. Cook about 5 minutes or until powders begin to smoke and darken. Remove from heat. Add chocolate; stir until chocolate melts.
  • Pour melted chocolate-spice mixture into tomato mixture. Add 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, cloves, brown sugar and bread crumbs; stir until well combined.
  • In blender, place tomato mixture and 1 cup of the chicken broth. Cover; blend at least 1 minute, gradually turning up to high speed. If sauce is not passing through blender blades smoothly, add more broth. Strain sauce to remove any sesame seed bits that didn't get blended completely. Set aside.
  • In 10-inch skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cook 7 to 10 minutes or until browned on both sides. Remove chicken from skillet; place on plate and set aside.
  • Add strained sauce to same skillet. Stir in additional chicken broth, 1/2 cup at a time, until the consistency of whipping cream (1 1/2 to 2 cups). Taste sauce; adjust seasoning if needed.
  • Heat sauce to boiling. Return chicken to skillet (chicken should be completely covered with sauce). Reduce heat to simmer; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Serve chicken and sauce garnished with cilantro and additional sesame seed.

Nutrition Facts : ServingSize 1 Serving

CHICKEN WITH QUICK MOLE SAUCE



Chicken with Quick Mole Sauce image

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

1 ¼ pounds boneless, skinless chicken thighs, trimmed
¼ teaspoon salt, divided
¼ teaspoon freshly ground pepper
2 tablespoons canola oil, divided
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 8-ounce can tomato sauce
½ cup reduced-sodium chicken broth
¼ cup mini semisweet chocolate chips
1 tablespoon almond butter or natural peanut butter
1 tablespoon toasted sesame seeds (see Note)

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

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

SUPER EASY FAST CHICKEN MOLE SAUCE



Super Easy Fast Chicken Mole Sauce image

This stuff is amazingly good and inexpensive - with none of the hassle (grinding nuts? Who has time?) of making mole from scratch. This is a good sauce - slightly sweet, not bitter. Buy the jarred mole and mexican hot chocolate in the international food aisle of your grocery store.

Provided by Spit In Soup

Categories     Mexican

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup prepared mole, sauce (I prefer Dona Maria brand)
6 ounces tomato paste
chicken stock
1 1/2 ounces ibarra brand mexican hot cocoa
2 tablespoons smooth peanut butter
2 tablespoons brown sugar
1 cinnamon stick
salt
pepper
6 tortillas

Steps:

  • Heat a pam coated skillet on medium heat. Add mole sauce and whisk as it browns lightly.
  • Add tomato paste and whisk while adding stock just until gravy consistency.
  • Add peanut butter and brown sugar (add more by the t until desired sweetness), stirring constantly.
  • Add cinnamon stick and simmer sauce for 1 1/2 hrs to thicken.
  • Add chocolate, let melt and stir.
  • Salt and pepper to taste.
  • Add cooked boneless, skinless chicken meat in sauce till hot thru. Serve with soft tortillas, corn or flour.

Nutrition Facts : Calories 518.4, Fat 17.6, SaturatedFat 3, Cholesterol 0.8, Sodium 1111.3, Carbohydrate 77.3, Fiber 7.7, Sugar 15.6, Protein 14.5

QUICK CHICKEN MOLE



Quick Chicken Mole image

This is a microwave version of Mole Poblano, which consists of chicken in a dark, spicy chocolaty sauce full of nuts and sesame seeds. Most traditional mole recipes require several hours of preparation and cooking time; this version is for those of us who have limited time for cooking! Muy bien!

Provided by Alena

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 45m

Yield 4

Number Of Ingredients 17

2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 bay leaf
6 black peppercorns
½ teaspoon ground cloves
1 cup tomato sauce
1 cup chicken broth
¼ teaspoon anise seed
½ teaspoon ground cinnamon
1 teaspoon white sugar
3 tablespoons dried red chile pepper
2 tablespoons sesame seeds
½ cup slivered almonds
1 slice white bread, torn into pieces
1 ½ ounces Mexican chocolate, grated
1 (4 pound) whole chicken, cut into pieces

Steps:

  • Place butter, onion and garlic in a 3 quart microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.
  • Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes.
  • Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.

Nutrition Facts : Calories 1234.6 calories, Carbohydrate 24.8 g, Cholesterol 355.8 mg, Fat 85.4 g, Fiber 5.2 g, Protein 90.6 g, SaturatedFat 25.1 g, Sodium 727.3 mg, Sugar 12.9 g

CHICKEN WITH COFFEE SAUCE



Chicken With Coffee Sauce image

This is my mum's old recipe; It's really interesting that the same (or extremely similar) recipe was published in my local magazine! Marinating time not included in preparation time.

Provided by vintagenovelty

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 skinless chicken breasts
1 tablespoon oyster sauce
2 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons barbecue sauce
1/2 teaspoon Worcestershire sauce
1/4 cup brewed coffee
1 teaspoon brown sugar

Steps:

  • Marinate the chicken with the oyster sauce. Season with salt and pepper.
  • Heat the olive oil in a pan, and fry each side of the chicken until cooked. Set aside and keep warm.
  • In the same pan, fry the garlic until fragrant, then add the barbeque sauce, worchestershire sauce, brewed coffee and brown sugar. Allow it to simmer for 2 minutes.
  • Add in the chicken and coat evenly with the sauce. Allow it to caramalize and cover the chiken pieces.
  • Serve immediately.

Nutrition Facts : Calories 280.5, Fat 4.5, SaturatedFat 1, Cholesterol 136.9, Sodium 255, Carbohydrate 1.7, Fiber 0.1, Sugar 0.9, Protein 54.6

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