Quick Fix Chicken Chili Mole Recipes

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MOLE CHICKEN CHILI



Mole Chicken Chili image

Muir Glen tomatoes are my favorite brand -- this is a recipe that I found on their website. The original recipe calls for 2 T of unsweetened baking cocoa, but my family is not big on chocolate flavor in savory dishes so feel free to use the entire amount. A very easy dinner for a busy night.

Provided by LARavenscroft

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 1/2 lbs boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, chopped
2 medium jalapeno chiles, seeded, chopped
2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained
1/2 cup water
1 tablespoon unsweetened baking cocoa, chopped (may use 2 T, if desired)
1 tablespoon chili powder
1/2 teaspoon kosher salt (coarse)
1/4 teaspoon ground cinnamon
pumpkin seeds, roasted, salted & hulled, if desired
corn tortilla, soft, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat.
  • Add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
  • Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
  • Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
  • Heat to boiling.
  • Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
  • Sprinkle individual servings with pepitas.
  • Serve with corn tortillas.

CHICKEN MOLE WITH FOUR CHILES



Chicken Mole with Four Chiles image

An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!

Provided by Ty

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

Time 3h

Yield 8

Number Of Ingredients 16

4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled and chopped
½ cup almonds
½ cup peanuts
⅛ cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1 tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

Steps:

  • Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
  • Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
  • Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
  • If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
  • Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
  • Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
  • Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
  • Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g

CHICKEN MOLE WITH CHIPOTLES



Chicken Mole with Chipotles image

Categories     Chicken     Poultry     Sauté     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin
1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped

Steps:

  • Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
  • Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.

MOLE CHICKEN CHILI



Mole Chicken Chili image

Spicy chicken chili flavored with fire roasted tomatoes, beer and a hint of chocolate.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 1/2 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, chopped
2 medium jalapeño chiles, seeded, chopped
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup lager beer, such as a Boston lager
1 tablespoon unsweetened baking cocoa
1 tablespoon chili powder
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon ground cinnamon
Roasted salted hulled pumpkin seeds (pepitas), if desired
Soft corn tortillas, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
  • Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.

Nutrition Facts : Calories 280, Carbohydrate 12 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g

QUICK CHICKEN MOLE



Quick Chicken Mole image

This is a microwave version of Mole Poblano, which consists of chicken in a dark, spicy chocolaty sauce full of nuts and sesame seeds. Most traditional mole recipes require several hours of preparation and cooking time; this version is for those of us who have limited time for cooking! Muy bien!

Provided by Alena

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

Time 45m

Yield 4

Number Of Ingredients 17

2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 bay leaf
6 black peppercorns
½ teaspoon ground cloves
1 cup tomato sauce
1 cup chicken broth
¼ teaspoon anise seed
½ teaspoon ground cinnamon
1 teaspoon white sugar
3 tablespoons dried red chile pepper
2 tablespoons sesame seeds
½ cup slivered almonds
1 slice white bread, torn into pieces
1 ½ ounces Mexican chocolate, grated
1 (4 pound) whole chicken, cut into pieces

Steps:

  • Place butter, onion and garlic in a 3 quart microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.
  • Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes.
  • Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.

Nutrition Facts : Calories 1234.6 calories, Carbohydrate 24.8 g, Cholesterol 355.8 mg, Fat 85.4 g, Fiber 5.2 g, Protein 90.6 g, SaturatedFat 25.1 g, Sodium 727.3 mg, Sugar 12.9 g

CHICKEN MOLE CHILI



Chicken Mole Chili image

Say olé for this molé-style chili, with Mexican seasonings teaming up with bittersweet chocolate, cooked chicken, and chips for wonderful flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 package (1.25 oz) chili seasoning mix
1 oz bittersweet baking chocolate, grated
1/8 teaspoon ground cinnamon
2 cups shredded cooked chicken
Tortilla chips, if desired

Steps:

  • In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
  • Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
  • Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.

Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 45 mg, Fiber 13 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 0 g

QUICK CHICKEN MOLE



Quick Chicken Mole image

Believe it or not this is a recipe that I saw Paula Deen make on TV today. Just make sure you don't make the same mistake she did- the pumpkin seeds should be shelled (pepitas) before you sprinkle them as a garnish. This recipe is much easier to prepare than most mole recipes and is best served with tortillas and rice.

Provided by cookiedog

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 (28 ounce) can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (14 ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (8 lb) roasting chickens, cut into 8 pieces
pepitas, for garnish (pumpkin seeds)
white rice, for serving

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a saute pan over medium heat. Add onion and saute until translucent.
  • Add garlic and spices and continue to saute to toast and develop flavor.
  • Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.
  • Simmer for 10 minutes.
  • Strain and puree until smooth.
  • Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides.
  • Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.
  • Garnish with pepitas and serve with rice.

Nutrition Facts : Calories 973.6, Fat 70.3, SaturatedFat 19.1, Cholesterol 285.2, Sodium 560.7, Carbohydrate 11.4, Fiber 3.7, Sugar 5.7, Protein 71.8

QUICK AND EASY CHICKEN MOLE ENCHILADAS



Quick and Easy Chicken Mole Enchiladas image

Provided by Wanna Make This?

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

3 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons tomato paste
One 6-ounce can tomato sauce
1 cup chicken broth
1 tablespoon peanut butter
2 teaspoons brown sugar
Kosher salt
Eight 6-inch flour tortillas
2 cups shredded cooked chicken, skin removed
1 cup shredded Monterey Jack
1/4 cup Mexican crema or sour cream
1/2 cup crumbled queso fresco
2 tablespoons toasted sesame seeds
Cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
  • For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
  • Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
  • Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.

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