GRILLED CHICKEN MOLE NEGRO
Provided by Guy Fieri
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the mole negro: In a large saute pan over medium heat, toast the ancho and guajillo chiles on both sides until softened and fragrant, being careful not to scorch them, 20 to 30 seconds. Add 1 cup of hot water to the pan, just enough to cover the chiles, and set aside for 30 minutes to reconstitute. Add the chiles and soaking water to a blender. Then add the onions, almonds, raisins, piloncillo, sesame seeds, cinnamon, oregano, garlic, cloves and 1/2 cup of the chicken broth. Puree until very smooth, adding a little more chicken broth if too thick.
- In a 6-quart Dutch oven over medium-high heat, add the lard and the mole puree and cook, stirring constantly, until most of the liquid has evaporated and the mixture becomes glossy, 6 to 8 minutes. Add the remaining 2 1/2 cups chicken broth and the chocolate. Boil for about 5 minutes, then reduce to a simmer and cook, uncovered, until thick, about 15 minutes. Add the salt; taste and adjust as needed. Remove from the heat, cover and keep warm.
- For the grilled chicken: Preheat the oven to 350 degrees F. Prepare a grill for high heat and wipe down the grates with an oil-blotted paper towel.
- Combine the granulated garlic, salt, ancho powder, cumin, chipotle powder, pepper and cayenne in a small bowl and mix well. Sprinkle the chicken pieces all over with spice mixture. Place the chicken on the grill, skin-side down, and cook until nicely charred, 3 to 4 minutes. Flip and cook on the reverse side for another 3 to 4 minutes. Once chicken has acquired nice grill marks, transfer it to a roasting pan and finish cooking in the oven, 15 to 20 minutes.
- To serve, ladle the mole sauce onto a large platter and arrange the grilled chicken, skin-side up, on the top. Garnish with scallions and cilantro. Serve with extra mole sauce on the side.
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
MOLE NEGRO WITH CHICKEN AND PORK
This sauce recipe from the Chicago Tribune is adapted from Petra Gutierrez de Romero, whose family operates a stall in La Merced market, selling chilies and other dried goods. She has worked in the market for 30 years, and also worked as a cook for 17 years. Serve this with warm tortillas. If you can't find all the varieties of the chiles, then use what you have but it is wonderful how much more available various dried chiles are than they were in the past. This is labor intensive, but it will be a labor of love--the dish is truly worth the effort.
Provided by Chef Kate
Categories Chicken
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
- Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
- Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
- Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes.
- Transfer with a slotted spoon to a large bowl; set aside.
- Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
- Stir mixture together.
- Puree half of the mixture in a blender with 1/2 cup of the broth.
- Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
- Pour through a strainer; reserve liquid and set aside.
- Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
- Heat a small skillet over medium-high heat; add the ancho chilies.
- Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
- Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes.
- After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids.
- Add remaining 2 cups of chicken broth to the Dutch oven.
- Heat mixture to a boil over high heat; reduce heat to a simmer.
- Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours.
- Set aside to cool, about 20 minutes.
- Remove meat; shred meat with a fork.
- Stir shredded meat into the sauce; pour into a serving bowl or platter.
- Decorate with reserved sesame seeds.
MOLE NEGRO OAXAQUENO: OAXACAN BLACK MOLE
Steps:
- In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock.
- Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.
- In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan.
- Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.
- Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.
- Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.
- In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.
- Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.
- Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon.
- Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.
- To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.
- You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.
- Inspired by Maria Taboada and Paula Martinez
GREEN MOLE WITH PORK
Provided by Zarela Martinez
Categories Herb Pork Cinco de Mayo Dinner Meat Tomatillo Jalapeño Hominy/Cornmeal/Masa Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- Choose a deep saucepan or Dutch oven large enough to hold the meat comfortably. Place the tied pork loin and bones in it along with the peppercorns, salt, and 4 of the garlic cloves. Add enough cold water to cover by 1 inch (at least 7 cups). Bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, for 1 hour, or until a meat thermometer inserted into the center reads 120° F. (Do not worry about the low temperature. The meat will cook more thoroughly in reheating.) Remove the meat and bones from the cooking stock and set aside. Strain the stock; you should have about 6 cups.
- Grind the cloves and cumin together in an electric coffee or spice grinder, or with a mortar and pestle. Place the ground spices in a blender with the chiles, tomatillos, onion, thyme, marjoram, the remaining 5 garlic cloves, and 1/2 cup of the strained stock. Process until smoothly puréed (about 2 minutes on high).
- Return the remaining strained stock to the pan; bring back to a boil, and adjust the heat to maintain a gentle simmer. Add the puréed mixture to the hot stock and cook, uncovered, for 3 minutes.
- Thin the masa by mixing with 1 cup water. Whisk the thinned masa into the stock mixture; whisking constantly, let the sauce return to the simmer.
- Cook, uncovered, over low heat for 10 minutes, whisking occasionally. If lumps form, pass the mixture through a medium-mesh sieve (pushing with a spoon to force through the lumpy bits) and return to the heat. The mixture should thicken to the consistency of whipping cream; if necessary, increase the heat slightly to reduce and thicken it.
- Untie the cooked pork and carve into serving pieces. Carve the bones into separate rib sections.
- Place the parsely, epazote, and hoja santa in a blender or food processor. If using a blender, add a few tablespoons water to facilitate blending. Process to a smooth purée.
- Add the cooked beans to the masa-thickened sauce and let return to a simmer. Return the carved meat and bones to the pot along with the puréed herbs. Taste and add more salt if desired. Cook until just heated through, 4 to 5 minutes. Give each person a piece or two of rib bone along with the meat and sauce. Serve immediately.
QUICK MEXICAN PORK (OR CHICKEN) MOLE
I think this is from a magazine. It is a shortcut recipe since it is made with your favorite BBQ sauce.
Provided by Oolala
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and stir onion and garlic in oil on medium heat until tender.
- Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
- Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
- Serve with 2 cups of rice.
Nutrition Facts : Calories 253.5, Fat 13.9, SaturatedFat 5, Cholesterol 74.8, Sodium 313.3, Carbohydrate 8.5, Fiber 1.9, Sugar 2.2, Protein 25
More about "mole negro with chicken and pork recipes"
PORK MOLE NEGRO - KEVIN IS COOKING - DELICIOUS RECIPES
From keviniscooking.com
4.7/5 (3)Total Time 4 hrs 30 minsCategory DinnersCalories 622 per serving
- Toast the Pasillo and Anhco peppers in a sauté pan. Place in a bowl and cover with warm water and let steep. In the same sauté pan toast two corn tortillas slightly and set aside. Toast the almonds with the anise, sesame and coriander seeds.
- In a blender or food processor add the previous toasted tortillas, seeds, cloves, garlic, cinnamon, black pepper and the cake of Mexican chocolate. Blend until a thick paste forms. Add the chopped tomatoes, chopped onion, raisins, peppers and juice from the steeping bowl and 2 cups chicken stock. Blend until pureed.
- Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes.
- Season the pork with salt and pepper and in a large frying pan sear on all sides until brown. Deglaze the pan with 1/2 cup chicken stock and set aside. Add pork to the large molé cooking pot along with green bell peppers, green Poblano chilies, onion, garlic, oregano, thyme, bay leaves, cumin, kosher salt, pepper and remaining chicken stock. Simmers 3 1/2 hours or until fork tender.
MOLE NEGRO RECIPE - OAXACAN MOLE NEGRO WITH TURKEY …
From honest-food.net
MOLE NEGRO RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: MOLE WITH CHICKEN, PORK AND PINEAPPLE …
From expressnews.com
CHICKEN WITH MOLE NEGRO RECIPE - MARCELA VALLADOLID
From foodandwine.com
3/5 Total Time 2 hrs 40 minsServings 4
- In a large pot, bring 2 quarts of water to a boil. Add the chicken pieces and backbone, onion, garlic and salt and return to a simmer. Cover and cook over low heat until the chicken is white throughout, about 20 minutes. Transfer the chicken to a plate and cover to keep warm. Simmer the broth to concentrate the flavor, about 30 minutes. Strain the broth; discard the solids, including the chicken backbone.
- In a large cast-iron skillet, heat 1/4 cup of the lard. Add the chiles and cook over moderate heat, stirring, until toasted, about 2 minutes. Using a slotted spoon, transfer the chiles to a medium saucepan and cover with water. Bring to a boil and simmer until softened, 10 minutes; drain the chiles and transfer to a blender.
CHICKEN WITH MOLE NEGRO - PLAIN.RECIPES
From plain.recipes
MOLE AMARILLO RECIPE - A OAXACAN FAVORITE MOLE - MEXICO IN MY …
From mexicoinmykitchen.com
RECIPES FOR MOLE POBLANO WITH CHICKEN - COOKTIME24.COM
From cooktime24.com
CHICKEN BAY NUT MOLE NEGRO - ROOTED FOOD
From rootedfood.com
THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD
From firstdayofhome.com
MOLE NEGRO SAUCE (BLACK MOLE SAUCE ) | FEASTING AT HOME
From feastingathome.com
DOñA MARIA MOLE | MEXICAN FOOD RECIPES | MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
PORK WITH MOLE NEGRO SAUCE - PARTIAL INGREDIENTS
From partial-ingredients.com
MOLE NEGRO CON POLLO | CHICKEN RECIPE | DINNER - TASTE LIFE
From tastelife.tv
MOLE WITH CHICKEN, PORK, AND PINEAPPLE (MANCHAMANTELES DE …
From saveur.com
MOLE NEGRO - ONE GIRL AND HER PACK
From onegirlandherpack.com
PAN-ROASTED CHICKEN BREASTS WITH MOLE NEGRO RECIPE
From foodandwine.com
MOLE NEGRO | TRADITIONAL SAUCE FROM OAXACA, MEXICO
From tasteatlas.com
PORK WITH MOLE NEGRO SAUCE | SAVEUR
From saveur.com
STARCHEFS - PORK RIBS WITH MOLE NEGRO | JULIO HERNANDEZ OF MAIZ …
From starchefs.com
| MOLE NEGRO, OAXACA STYLELOLA'S COCINA
From lolascocina.com
CHICKEN ENCHILADAS DE MOLE NEGRO - THE ARTFUL GOURMET
From theartfulgourmet.com
BEST OAXACAN GREEN MOLE WITH CHICKEN RECIPE - HOW TO MAKE …
From 177milkstreet.com
MOLE NEGRO ENCHILADAS - KEVIN IS COOKING - DELICIOUS RECIPES
From keviniscooking.com
MOLE CHICKEN TACOS - GIMME SOME OVEN
From gimmesomeoven.com
MOLE NEGRO WITH CHICKEN AND PORK - SUN SENTINEL
From sun-sentinel.com
MOLE NEGRO RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
MOLE NEGRO MAYORDOMO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN MOLE RECIPE | FEASTING AT HOME
From feastingathome.com
OAXACAN MOLE BY WAY OF L.A. - PAN-FRIED MOLE CHICKEN THIGHS
From justcook.butcherbox.com
RECIPES FOR MOLE NEGRO - DARK MOLE - COOKTIME24.COM
From cooktime24.com
PORK MOLé NEGRO RECIPE | YUMMLY | RECIPE | PORK, CANCER RECIPES, …
From pinterest.com
THE BEST MOLE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN WITH MOLE NEGRO RECIPE | RECIPE | RECIPES, CHICKEN PASTA ...
From pinterest.com
MOLE PORK CHICKEN - COOKEATSHARE
From cookeatshare.com
OAXACAN DARK CHOCOLATE SAUCE WITH CHICKEN (MOLE NEGRO DE POLLO)
From myhungrytraveler.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MEXICAN MOLE SAUCE FOR PORK OR CHICKEN - EATING WITH ANGIE
From eatingwithangie.com
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 #north-american #main-dish #pork #poultry #mexican #chocolate #chicken #meat #pork-ribs
You'll also love