Simplechickenmole Recipes

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

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.

SIMPLE CHICKEN MOLE

Steps:

• In the 1 tbsp of oil place the chicken skin down, in a large sauce pan or frying pan. One large enough to make your sauce in later.Fry the chicken on both sides until skin is brown and slightly.
• Season with salt, pepper,and garlic to your own taste,(Garlic being optional,I love it but others don't)
• After chicken is done, set aside and let cool while you make the sauce. Then shred the chicken with a fork or by hand. Removing any veins or fat and skin from the chicken.
• With the drippings in the pan from the chicken put your chili powder and flour, brown very slightly.(should be a smooth paste now if not add some oil,or if too oily add flour)
• Remove from heat and add the water about 1/2 cup at a time while whisking to keep it a smooth paste. Once you have it smooth, return to heat and continue to add water and whisk add about 8 oz. of water then let cook for a few minutes, whisk then add more.
• Repeat water and whisking and heating until it is a thick gravy.
• Now you can add Salt, pepper, cumin and garlic to your own taste.
• After you have the sauce to the desired consistency add the shredded chicken and serve with red rice and flour tortillas.

EASY CHICKEN MOLE

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.

SLOW-COOKER CHICKEN MOLE

Steps:

• For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
• Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
• Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
• Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
• For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
• To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
• Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

CHICKEN MOLE

Steps:

• Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
• Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
• Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
• Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
• Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
• Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

QUICK CHICKEN MOLE

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.

JEF'S SHORTCUT CHICKEN MOLE

Steps:

• Place a large sauté pan over medium heat, and add the oil. When the oil is hot, add the mole, and stir with a wooden spoon until the mole is softened.
• Add the chicken stock and tomatoes, and stir until smooth. Halve the chicken pieces and add to the mole. Simmer until reheated, about five minutes. To serve, place equal portions on four plates, and sprinkle each serving with sesame seeds. If desired, serve with white rice.

EASY CHICKEN MOLE

Steps:

• To cook the chicken, combine the chicken, onions, carrots, celery, garlic, and bay leaves in a large heavy pot. Add 12 cups water and bring to a boil over high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 45 minutes. Transfer the chicken to a large bowl, and let it cool. Cut the chicken into 6 pieces and set aside in the refrigerator.
• Strain the cooking liquid into a large saucepan (discard the vegetables) and boil over high heat until reduced to 3 cups, about 1 hour. Remove from the heat.
• To make the mole sauce, measure out and rewarm (if necessary) 1 1/4 cups of the reduced cooking liquid. Soak the chiles in the liquid for 15 minutes. Drain well, and discard the chile-soaking liquid.
• Heat the olive oil in a large heavy saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until translucent. Transfer the mixture to a blender and add the chiles, 1 1/2 cups reduced cooking liquid, and the peanut butter, tostadas, sugar, and oregano. 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.
• Stir the chocolate into the mole, and season to taste with salt and pepper. Add the cooked chicken pieces and stir until the chicken is heated through, about 5 minutes.
• Ibarra Chocolate
• Flavored with cinnamon, almonds, and vanilla, Ibarra chocolate is available in Mexican markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It's used in the preparation of a Mexican hot chocolate drink and certain specialties such as Ancho-Chocolate Braised Short Ribs (page 128). One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon, and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.