CHICKEN MOLE SAUCE
Chicken in Mole Sauce is one of the top dishes that represent our gastronomy not just in Mexico but on the global culinary stage, as well. The original recipe includes a long list of ingredients that frightens many novice cooks.
Provided by Mely Martínez
Time 50m
Number Of Ingredients 15
Steps:
- 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.
- While the chicken is cooking, lightly toast the peppers on a warm griddle, turning frequently to avoid them burning and having a bitter taste. This step will take seconds. Place in the bowl and cover them with warm water to soak after roasting for 15 minutes (or until softened).
- Now, lightly spray your griddle with PAM Cooking Spray and place the tomato, onion, and garlic to roast. Roast the tomatoes, onion and garlic, turning frequently until brown spots form all over them.
- Discard the soaking water of the pasilla peppers and place them in a blender with the roasted tomatoes, onion, garlic, and one cup of chicken broth. Process until you have a very smooth sauce.
- Heat one tablespoon of oil in a large skillet over medium-high heat and then carefully pour in the sauce. If you don't have a high-powered blender, maybe you'll need to pour the sauce using a strainer. If needed add more chicken broth to the sauce. Cook for about 5
- minutes until it starts to boil, reduce heat to simmer and add the Mexican Chocolate tablet to dissolve. Stir to avoid the sauce from sticking to the bottom of the skillet.
- Remove chicken from the pot to slightly cool and discard parsley, onion, garlic, and celery from the broth. Add the chicken to the simmering sauce, season with salt and pepper, and keep simmering for another 5 - 8 minutes to allow all the flavors to combine.
Nutrition Facts : Calories 348 kcal, Carbohydrate 11 g, Protein 23 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 86 mg, Sodium 312 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHICKEN MOLE RECIPE
This Mexican chicken mole recipe is rich and flavorful with seasoned chicken that is braised until tender, then slathered with luxurious mole poblano sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 11
Steps:
- 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. Cover and simmer for 30 minutes, or until the chicken is cooked through and measured 165 degrees F internally with a meat thermometer.
- Remove chicken from the pot and add to a medium sized pan. Pour mole sauce over the chicken and gently heat until the sauce is warmed.
- Garnish and serve.
Nutrition Facts : Calories 749 kcal, Carbohydrate 66 g, Protein 35 g, Fat 38 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 192 mg, Sodium 1756 mg, Fiber 2 g, Sugar 50 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.
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
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
CHICKEN MOLE
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
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
LA VICTORIA CHICKEN MOLE
Provided by Global Cookbook
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium-high heat. Add in chicken; cook, turning frequently, for 4 to 6 min or possibly till meat is browned on all sides. Remove chicken from skillet. Add in onion and garlic to skillet; cook, stirring constantly, for 2 to 3 min or possibly till onion is tender. Stir in salsa, broth, chili pwdr, peanut butter and cocoa. Bring to boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 min or possibly till chicken is no longer pink near the bone. Serve over steamed white rice.
Nutrition Facts : ServingSize 499 g, Calories 337, Fat 10.03 g, TransFat 0.19 g, SaturatedFat 2.08 g, Cholesterol 107 g, Sodium 1560 g, Carbohydrate 29.24 g, Fiber 6.1 g, Sugar 3.65 g, Protein 32.04 g
CHICKEN MOLE WITH CORIANDER RICE
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
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
EASY LA VICTORIA CHILE VERDE
I love chile verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious, and folks ask for the recipe.
Provided by Julesong
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
- In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
- Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
- Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.
- Makes 4 to 6 servings.
INSTANT CHICKEN MOLE POBLANO
An easy Chicken Mole Poblano recipe.
Categories Chicken Pepper Poultry Rice Stew Quick & Easy Hot Pepper Winter Simmer Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork.
- While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly).
- *Available at mexgrocer.com and some Latino markets.
CHICKEN MOLE
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
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.
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