Super Chicken Mole Recipes

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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 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

SUPER CHICKEN MOLE



Super Chicken Mole image

A straightforward version of the classic Chicken Mole. Chicken breasts are simmered in a dark tomato chile sauce with a hint of chocolate. Serve with rice or corn tortillas.

Provided by Darren

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

Time 50m

Yield 3

Number Of Ingredients 16

2 tablespoons vegetable oil
2 onions, finely chopped
1 pound tomatoes, chopped
2 tablespoons chopped fresh parsley
2 hot chile peppers, minced
1 tablespoon finely chopped fresh cilantro
ground black pepper to taste
½ teaspoon white sugar
3 skinless, boneless chicken breast halves
¼ cup chopped fresh oregano
½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
2 (1 ounce) squares unsweetened chocolate, grated
½ lime, juiced
1 bunch chopped cilantro

Steps:

  • Heat the oil in a large deep skillet over medium heat. Add onions, and cook for a few minutes, then stir in tomatoes, and cook until they release all of their juice. Stir in the hot chile peppers, cilantro, black pepper and sugar. Bring to a boil, and let it cook for about 10 minutes to thicken.
  • Add chicken breasts to the skillet, along with the oregano, cinnamon, cumin, bay leaf, chocolate and lime juice. Simmer over medium heat for 15 to 20 minutes or until chicken breasts are cooked through. Chicken breasts should have an internal temperature of 170 degrees F (75 degrees C) when fully cooked. Remove bay leaf, and serve chicken breasts smothered in sauce. Garnish with additional fresh parsley or cilantro.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 24.9 g, Cholesterol 60.9 mg, Fat 22.1 g, Fiber 7.6 g, Protein 28.9 g, SaturatedFat 8.2 g, Sodium 79.1 mg, Sugar 9.8 g

CHICKEN MOLE



Chicken Mole image

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 26

1 (4-pound) chicken, cut into pieces
1 medium white onion, peeled and quartered
5 cloves garlic, peeled and smashed
1 sprig oregano
1 sprig thyme
Cilantro stems
1/2 teaspoon black peppercorns
Steamed white rice or Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
Corn Tortillas, accompaniment
4 dried ancho chiles, stemmed, seeded, and deveined
4 dried mulato chiles
4 pasilla chiles
1 quart chicken stock, reserved from poaching chicken, above
5 tablespoons vegetable oil, divided
2 tablespoons sesame seeds
2 tablespoons shelled unsalted peanuts
1 medium white onion, cut into large dice
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
2 whole cloves
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
2 ounces Mexican chocolate or unsweetened chocolate, chopped
3/4 teaspoon salt

Steps:

  • In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.
  • In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend.
  • In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chiles. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste.
  • To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
  • To serve, spoon the rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.

SUPER EASY FAST CHICKEN MOLE SAUCE



Super Easy Fast Chicken Mole Sauce image

This stuff is amazingly good and inexpensive - with none of the hassle (grinding nuts? Who has time?) of making mole from scratch. This is a good sauce - slightly sweet, not bitter. Buy the jarred mole and mexican hot chocolate in the international food aisle of your grocery store.

Provided by Spit In Soup

Categories     Mexican

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup prepared mole, sauce (I prefer Dona Maria brand)
6 ounces tomato paste
chicken stock
1 1/2 ounces ibarra brand mexican hot cocoa
2 tablespoons smooth peanut butter
2 tablespoons brown sugar
1 cinnamon stick
salt
pepper
6 tortillas

Steps:

  • Heat a pam coated skillet on medium heat. Add mole sauce and whisk as it browns lightly.
  • Add tomato paste and whisk while adding stock just until gravy consistency.
  • Add peanut butter and brown sugar (add more by the t until desired sweetness), stirring constantly.
  • Add cinnamon stick and simmer sauce for 1 1/2 hrs to thicken.
  • Add chocolate, let melt and stir.
  • Salt and pepper to taste.
  • Add cooked boneless, skinless chicken meat in sauce till hot thru. Serve with soft tortillas, corn or flour.

Nutrition Facts : Calories 518.4, Fat 17.6, SaturatedFat 3, Cholesterol 0.8, Sodium 1111.3, Carbohydrate 77.3, Fiber 7.7, Sugar 15.6, Protein 14.5

EASY CHICKEN MOLE



Easy Chicken Mole image

Categories     Sauce     Chicken     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 18

Chicken
One 3 1/2-pound whole chicken
2 onions, quartered
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves
2 bay leaves
Mole Sauce
5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onion
2 garlic cloves, minced
3 tablespoons smooth peanut butter
2 corn tostadas (see page 23), grilled and torn into pieces
1 tablespoon sugar
1 teaspoon crumbled dried oregano
5.5 ounces Ibarra chocolate (see below), chopped
Salt and freshly ground black pepper

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.

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