Easy And Delicious Chicken Mole Recipes
EASY CHICKEN MOLE
A deep, spicy, chocolatey, Mexican style sauce, wrapped around tender chicken and served as tacos with all the trimmings, this Easy Chicken Mole feels like a real treat, yet takes very little effort and is ready in just 45 minutes, making it perfect for midweek or the weekend!
Provided by Eb Gargano
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Place the oil and the onion in a medium sized saucepan over a low heat. Fry gently for 3 minutes with the lid on.
- Remove the lid and add the garlic, chilli and spices, together with the cocoa and a splash of water to stop things getting too dry. 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.
- While the chicken is cooking you can make some quick pickled onions by putting the sliced onion in a bowl and covering with the juice of 1 lime. Stir to combine, and stir the pickle occasionally while the chicken is cooking.
- Serve the Chicken Mole on the mini tortillas with a blob of sour cream, the quick pickled onions and some extra fresh coriander.
- Alternatively serve the Chicken Mole with rice or crusty bread.
Nutrition Facts : Calories 485 kcal, Carbohydrate 22 g, Protein 27 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 147 mg, Sodium 262 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
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.
EASY AND DELICIOUS CHICKEN MOLE
This mole tastes like it took hours to prepare, but there are some great shortcuts to make it a snap! Find the mole sauce and Mexican hot chocolate in the Mexican food aisle of your grocery store.
Provided by Spit In Soup
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in skillet on medium heat. Add ½ jar of mole' sauce. Whisk as it browns lightly.
- Add tomato paste and whisk while adding chicken stock until thick gravy consistency.
- Add peanut butter and brown sugar (2-4 T, to taste), stirring constantly.
- Add cinnamon stick and simmer about 1 and 1/2 hours to thicken, stirring occasionally.
- Add chocolate (comes in blocks), let melt and stir.
- Salt and pepper to taste.
- Add stewed chicken, serve hot in flour tortillas.
Nutrition Facts : Calories 588.4, Fat 35.2, SaturatedFat 8.8, Cholesterol 112.5, Sodium 774.9, Carbohydrate 33, Fiber 2.5, Sugar 12.4, Protein 34.5
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EASY CHICKEN MOLE | FAST INSTANT POT SHREDDED CHICKEN MOLE
From wellplated.com
4.8/5 (57)Total Time 50 minsCategory Main CourseCalories 257 per serving
- 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. Return the insert to the pot and set back to SAUTE. Add a few splashes of water, scrape up any browned bits, and discard them. You want the bottom of the Instant Pot to be fairly clean so that it does not burn. Turn off the Instant Pot.
- To the blender with the onions, add the tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth.
- Lightly coat the Instant Pot with nonstick spray and place the chicken in the Instant Pot. Pour the sauce over the top and do not stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 8 minutes (for chicken breasts) or 10 minutes (for chicken thighs). Vent immediately.
- Remove the chicken to a plate. Turn the Instant Pot to SAUTE and bring the sauce to a simmer. Let bubble, stirring occasionally, until the sauce is rich and thick, about 10 minutes. Place a layer of paper towels over the top as the sauce cooks to catch any splatters. While the sauce cooks, shred the chicken with two forks. Return the chicken to the pot and toss with the thickened sauce. Enjoy with any desired toppings over rice, as a filling for tacos or quesadillas, over nachos, or right out of the Instant Pot with a fork.
EASY CHICKEN MOLE | BABAGANOSH
From babaganosh.org
4.9/5 (17)Total Time 1 hrCategory DinnerCalories 253 per serving
- Preheat a skillet and add the olive oil. Add the seasoned chicken breasts. Cook over medium-high heat for about 5 minutes on each side, or until nicely browned. Remove the chicken onto a plate. The chicken won’t be fully cooked yet, and that’s OK.
- In the same skillet or in a small saucepan, sauté the diced onion, minced garlic clove, and diced jalapeño in 1 tablespoon of oil for about 5 minutes, or until the onion starts to soften. Add the chopped tomato, and the dried oregano, and sauté for another 2 minutes.
- Add the chicken broth, cocoa powder, coffee, and salt, to taste. If you want to add cinnamon, sesame seeds, nuts, or lime juice, add them at this time too. Bring to a boil, then reduce the heat and allow to simmer uncovered for 20 minutes, stirring occasionally. It should start to reduce in volume.
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5/5 (7)Total Time 45 minsCategory Dinner, Main CourseCalories 245 per serving
- In a large pot, heat water, salt, onion, chicken, and bay leaf. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Discard bay leaf. Reserve broth and onion.
- Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sesame seeds and sauté for 10 minutes, until soft.
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