Mole Sauce For Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOLE SAUCE



Mole Sauce image

Authentic Mole Sauce (Mole Poblano) made from toasting and blending sweet and earthy ingredients and spices into a smooth simmered sauce, served over chicken.

Provided by Lauren Allen

Categories     Main Course

Time 1h30m

Number Of Ingredients 36

1 whole chicken (, cut into pieces (or 4-5 chicken leg quarters, bone in, skin on))
8 cups water
¼ of an onion (, roughly chopped)
3 cloves garlic
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 Tablespoon Chicken bouillon (powder or paste)
6 dried pasilla chiles
6 dried mulato chiles or guajillo chilies
5 dried ancho chiles
1/2 cup sesame seeds (, divided)
1/4 cup raw almonds
1/4 cup raw shelled peanuts
1/4 cup raisins
½ cup animal crackers
1 corn tortilla
2 slices white bread (, French bread or a small bolillo roll cut in half)
1/2 of a white onion (, sliced)
4 cloves garlic
5 whole cloves
5 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/4 teaspoon whole aniseed
¼ -1/2 teaspoon crushed red pepper flakes
1 ripe plantain (or banana) (, peeled, sliced into ½ inch slices)
1 teaspoon oregano
¼ teaspoon ground cinnamon
1 ½ teaspoons chicken bullion
Salt to taste
2 ounces chopped Mexican chocolate (, (or semi-sweet or bittersweet chocolate))
1-4 Tablespoons brown sugar (, taste)
The reserved broth from the cooked chicken.
2 Tablespoons oil or lard
Oil (, for frying)

Steps:

  • Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover to keep it warm and set aside.
  • Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
  • Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
  • Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
  • Once oil in the skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
  • We will continue to fry most of the remaining ingredients, one at a time, so add a little oil between each batch, as needed, just to coat the bottom of the pan.
  • Fry the peanuts stirring often so they toast but don't burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
  • Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
  • Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
  • To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
  • Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
  • Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
  • Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.
  • Pour sauce through a fine mesh strainer (discarding what's leftover in the strainer) into the pot with the melted lard.
  • After everything has been blended and strained to the pot, add the melted chocolate and broth mixture (you can blend it too, if the chocolate has not completely melted), to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
  • Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste and add salt or sugar, as needed.
  • Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.

Nutrition Facts : Calories 577 kcal, Carbohydrate 50 g, Protein 27 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 912 mg, Fiber 13 g, Sugar 20 g, ServingSize 1 serving

EASY CHICKEN MOLE



Easy Chicken Mole image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
1 3/4 cups chicken broth
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon crumbled dried oregano
2 corn tostadas, torn into pieces
Salt and freshly ground black pepper
1 rotisserie chicken, cut into 6 pieces

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



Chicken Mole image

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

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

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

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 MOLE



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

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 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

CHICKEN MOLE



Chicken Mole image

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

12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
1 teaspoon salt
MOLE SAUCE:
1 can (28 ounces) whole tomatoes, drained
1 medium onion, chopped
2 dried ancho chiles, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, chopped
3 tablespoons olive oil
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, optional

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.

AUTHENTIC MOLE SAUCE



Authentic Mole Sauce image

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

Provided by Allrecipes

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

Time 1h

Yield 4

Number Of Ingredients 22

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

Steps:

  • Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
  • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g

CHICKEN MOLE WITH CORIANDER RICE



Chicken mole with coriander rice image

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

2 ancho chillies
2 tbsp sunflower oil
8 bone-in chicken thighs , skins removed
2 onions , chopped
2 tsp ground cumin
1 ½ tsp cinnamon
3 garlic cloves , roughly chopped
50g raisin
2 tbsp smooth peanut butter
2 tbsp chipotle paste
400g can chopped tomato
25g dark chocolate (look for one with at least 70% cocoa solids)
1 small red onion , sliced into rings
juice 1 lime , plus wedges to serve (optional)
150ml pot soured cream
600g long grain rice
large bunch coriander , finely chopped
zest 2 limes and juice of 1

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

More about "mole sauce for chicken recipes"

MOLE SAUCE WITH CHICKEN - CARLSBAD CRAVINGS
mole-sauce-with-chicken-carlsbad-cravings image
Web Oct 26, 2022 Making Mole Sauce from scratch is pretty straightforward, but it does take some time – but it’s SO WORTH IT! Basically, all you’re …
From carlsbadcravings.com
Reviews 4
Total Time 2 hrs
Category Main Course, Main Dish


MEXICAN MOLE SAUCE RECIPE (CHICKEN MOLE) - THE FORKED …
mexican-mole-sauce-recipe-chicken-mole-the-forked image
Web Jul 25, 2020 It has been explained that the ingredients required to make mole can be grouped into 5 distinct classes – chilies, sour, sweet (fruits …
From theforkedspoon.com
4.8/5 (646)
Total Time 1 hr 50 mins
Category Chicken, Main Course, Sauce
Calories 491 per serving


EASY CHICKEN MOLE | BABAGANOSH
easy-chicken-mole-babaganosh image
Web Dec 9, 2020 2 chicken breasts ½ teaspoon ground cumin Salt and pepper 2 tablespoons olive oil 1 yellow onion, diced 2 cloves garlic, minced 1 jalapeño, seeds removed and finely diced (or feel free to use more …
From babaganosh.org


AUTHENTIC MOLE SAUCE (CHICKEN MOLE) | YELLOWBLISSROAD.COM
authentic-mole-sauce-chicken-mole-yellowblissroadcom image
Web Feb 3, 2021 In a blender or food processor, puree the roasted tomatoes and onions, garlic, prunes, toasted tortillas, spices, and 3 cups of the chicken broth. You’ll blend for just a few minutes until smooth. Cook the …
From yellowblissroad.com


MOLE CHICKEN TACOS - GIMME SOME OVEN
mole-chicken-tacos-gimme-some-oven image
Web Mar 6, 2020 Ingredients for the sauce include: oil, onion, garlic, flour (or you can thicken with cornstarch), veggie stock, almond (or peanut) butter, tomato paste, cocoa powder, salt and spices. Chicken: This recipe calls …
From gimmesomeoven.com


CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
chicken-mole-chicken-recipes-jamie-oliver image
Web 2 sticks of celery 1 onion 25 g unsalted peanuts 1.6 kg whole free-range chicken TACOS 500 g plain flour olive oil MOLE SAUCE 4 dried ancho chillies 2 fresh red chillies olive oil 1 onion 2 cloves of garlic ½ tesapoons …
From jamieoliver.com


EASY MOLE SAUCE RECIPE - EVOLVING TABLE
easy-mole-sauce-recipe-evolving-table image
Web Apr 21, 2023 Place a medium-sized or large saucepan or skillet over medium or medium-high heat. A deeper saucepan is best. Sauté the olive oil and diced onion in the pan for 3-4 minutes. Add the crushed garlic …
From evolvingtable.com


"TOP CHEF" STAR KENNY GILBERT PAIRS CHICKEN WING MOLE WITH …
Web 1 day ago Directions Make the Black Bean Mole. 1. Heat a large saucepan on medium-high. Once warm, add the corn oil and heat for 1 minute. 2. Cook the onion, garlic, …
From salon.com


HEALTHY CHOCOLATE CHICKEN MOLE MEAL PREP - FIT MEN COOK
Web Aug 27, 2014 Step 1. Set oven to 375 F. Step 2. Cut a red onion into thin slices, then chop cilantro. Step 3. Set a nonstick skillet on medium-high heat, spray with coconut oil, then …
From fitmencook.com


RICK BAYLESSRED MOLE CHICKEN TACOS - RICK BAYLESS
Web 1/2 cup rich-tasting pork lard or vegetable oil, plus a little more if needed; 6 medium (about 3 ounces total) dried mulato chiles, stemmed, seeded and torn or cut into roughly 1-inch …
From rickbayless.com


CHICKEN WITH MOLE - GOYA FOODS
Web In large skillet on medium, heat oil. Brown chicken on both sides. Pour off any fat. Add mole and stir so chicken is completely covered by sauce. Bring to boil, reduce heat to …
From goya.com


CHICKEN MOLE RECIPE | FEASTING AT HOME
Web Oct 29, 2021 Instructions. Make the pickled onions and refrigerate. Make the Mole Negro Sauce (feel free to make this ahead) Prep and cook the chicken: Preheat oven to 375F. …
From feastingathome.com


WHAT IS MOLE? AND HOW TO MAKE MOLE - FOOD NETWORK
Web Aug 12, 2021 When those nuts or seeds are ground into the mole, the oils release into the mole and provide it with a creamy mouthfeel. The ground nuts and/or seeds also help …
From foodnetwork.com


5 DELICIOUS WAYS TO PREPARE CHICKEN CUT FOR MOLE
Web Apr 24, 2023 2. Chicken Poblano. This mole poblano recipe is an iconic sauce from Puebla, Mexico, featuring bittersweet chocolate, chilis, and chicken. The city of Puebla …
From cookindocs.com


CHICKEN MOLE ENCHILADAS RECIPE | BON APPéTIT
Web Oct 19, 2021 6 Servings Filling 1½ lb. skinless, boneless chicken thighs (4–5) 1 small onion, halved 1 celery stalk 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt Mole …
From bonappetit.com


THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD
Web Oct 24, 2021 - This authentic chicken mole recipe has a rich, complex flavor. It's a Mexican delicacy with hints of chocolate, nuts, and roasted peppers. ... This Chicken with Mole …
From pinterest.com


PIPIAN VERDE RECIPE WITH CHICKEN (MOLE VERDE) - CHEF BILLY PARISI
Web Apr 21, 2023 How to Make Pipian with Chicken. Season the chicken with salt and pepper. Add the oil to a rondeau pot over high heat until it smokes lightly, and then place in the …
From billyparisi.com


THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD - FIRST …
Web Jun 6, 2022 However, you can also pour the sauce over enchiladas or tamales. Common Mole Ingredients 2-3 varieties of chili peppers Sour/citrus fruit (tomatillos and tomatoes) …
From firstdayofhome.com


CHICKEN TENDERS IN MOLE SAUCE | HEART AND STROKE FOUNDATION
Web Step 6. Reduce heat to medium low and pour in sauce, broth and garlic. Bring to a simmer. Return chicken to sauce with chocolate and stir gently until chocolate melts. Simmer for …
From heartandstroke.ca


COPYCAT CHIPOTLE CHICKEN RECIPE - EVOLVING TABLE
Web 20 hours ago Instructions. Add chipotle chiles and adobo sauce to a food processor or blender along with the diced onion, minced garlic, lime juice, chili powder, cumin, …
From evolvingtable.com


MOLE SAUCE RECIPE (WITH CHICKEN) | KITCHN
Web Jan 18, 2022 Add all the mole paste and cook for 5 to 6 minutes. It will be hot and fragrant. Pour in 3 cups low-sodium chicken stock, add 1 teaspoon kosher salt and 1/4 teaspoon …
From thekitchn.com


GRILLED CHICKEN BREASTS MOLé RECIPE - COOKSRECIPES.COM
Web Sprinkle chicken with chili powder; season with salt. On gas or charcoal grill, or in heated grill pan, grill chicken about 4 minutes on each side or until cooked through. Grill …
From cooksrecipes.com


GREEN PIPIAN CHICKEN RECIPE (MOLE VERDE) - EASY RECIPE CHEF
Web Preheat the oven to 425°F (218°C). Season the chicken on both sides with coarse sea salt and fresh cracked black pepper. In a large Rondo pot, heat avocado oil over high heat …
From easyrecipechef.com


Related Search