Mock Mole Chicken Pizza Recipes

CHICKEN MOLE

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.

SLOW COOKER CHICKEN MOLE

Steps:

• Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
• Cover; cook on Low until chicken is very tender, about 5 hours.

CHICKEN MOLE

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.

CHICKEN MOLE PIZZA

Steps:

• Preheat oven to 450°F (230°C). Place corn chips into large resealable plastic bag; press to crush chips. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Sprinkle crushed chips evenly over dough; press to adhere. Bake 8–-10 minutes or until crust is light golden brown.Meanwhile, coarsely chop onion using Food Chopper. Juice limes to measure 1 tbsp (15 mL). In Classic Batter Bowl, combine lime juice, tomato sauce and spice using Small Mix 'N Scraper®. Add onion and chicken; mix well.Remove pan from oven to Stackable Cooling Rack. Top crust evenly with chicken mixture and cheese. Bake 8–-10 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.Meanwhile, dice avocado using Utility Knife. Seed and dice tomatoes; chop cilantro, if using. Top pizza evenly with avocado. Sprinkle tomatoes and cilantro over pizza, if desired. Cut pizza into 24 pieces with Pizza Cutter; serve using Mini-Serving Spatula.

MOCK MOLE CHICKEN PIZZA

Steps:

• preheat oven to 425.
• For sauce combine first six ingriedients In a saucepan and bring to a boil.
• stirring constantly.
• Combine chicken, pepper,onion and olives and mix.
• Spread Mole sauce over crust.
• Spoon chicken mixture over sauce.
• Arrange tomato slices over
• Add cheese on top.
• Bake 16-18 minutes.

QUICK CHICKEN MOLE IN TORTILLAS

Steps:

• Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis 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 chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.
• Add the chicken to the sauce and simmer 3 minutes to cook through; 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 to the proper consistency. Meanwhile warm the tortillas on the oven.
• To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.

CHICKEN MOLE PIZZA

Steps:

• Preheat oven to 425°. In a microwave safe dish stir together all the sauce ingredients, except the crust.
• Heat in a microwave for 30 seconds, then whisk till the chocolate is all melted. Heat a little longer if needed to melt more.
• Spread the sauce evenly over the pre-made crust.
• In a small mixing bowl toss together the chicken, onions, bell pepper and olives. Spread evenly over the sauce on the crust.
• Spread the sliced tomatoes over the chicken topping. Sprinkle the cheese over the tomatoes.
• Bake at 425° for 16-18 minutes. I place the pizza straight onto the rack so the bottom gets a crisp on it.
• Slide onto a pizza stone or cutting board from the oven. Cut into slices, and garnish with cilantro.

POLLO EN MOLE (CHICKEN IN MOLE SAUCE)

Steps:

• Wash chicken and cut into large chunks.
• Place in a pot with enough water to cover the chicken and bring to a boil.
• Reduce heat and simmer on medium for about 15 minutes.
• Remove all of the broth and add back 1 cup of that broth to the pot.
• Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
• Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
• Serve with warm tortillas.