CHICKEN AND MOLE SAUCE RECIPES

AUTHENTIC MOLE SAUCE RECIPE | ALLRECIPES

Authentic Mole Sauce Recipe | Allrecipes 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 Sauces Mole Sauce Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 quart mole sauce

Number Of Ingredients 22

Ingredients

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
? 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, CarbohydrateContent 74.9 g, CholesterolContent 7.1 mg, FatContent 23.3 g, FiberContent 11.3 g, ProteinContent 11 g, SaturatedFatContent 8.8 g, SodiumContent 1372.7 mg, SugarContent 42.5 g

CHICKEN MOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Mole Recipe: How to Make It - Taste of Home 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

Total Time 06 hours 25 minutes

Prep Time 25 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 15

Ingredients

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 170°-175°, stirring occasionally and add broth or water if necessary.

Nutrition Facts : Calories 311 calories, FatContent 18g fat (5g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 378mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 26g protein.

More about "chicken and mole sauce recipes"

CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE

Mole is a Mexican classic – a thick, dark sauce made with a medley of sweet and spicy chillies, rounded out with bitter chocolate. Served with tender chicken, it’s sublime.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine mexican
Calories 268 calories per serving

1. Peel and roughly chop the carrots, roughly chop the celery and peel and halve the onion. Toast the peanuts in dry pan until golden, then finely chop.
2. Place the chicken in a large saucepan and cover with water. Add the carrot, celery and onion halves, and season with sea salt and black pepper.
3. Place the pan over a medium heat and, as soon as the water begins to boil, reduce the heat to a simmer, cover with a lid and poach the chicken for 1 hour 15 minutes, or until tender and cooked through.
4. To make the tacos, place the flour and 1 pinch of sea salt in a large bowl and make a well in the middle. Pour 2 tablespoons of oil and 175ml of cold water into the well, stirring in the flour until it comes together into a rough dough – you may need to add a splash more water to help it along.
5. Turn out onto a flour-dusted surface and knead for about 5 minutes, until elastic and smooth.
6. Roll into a sausage shape, 45cm long, then slice into 20 equal-sized pieces. This step ensures your tacos will be all the same size.
7. Roll each piece into a ball, and set aside until you are ready to cook them. If you’ve made the dough a little while in advance, cover with a damp tea towel to stop it drying out.
8. Remove the chicken from the pan and leave to rest for 10 minutes (keep the resulting stock in a sealed container in the fridge or freezer for another day).
9. While the chicken is poaching, make the mole sauce. Put the dried ancho chillies in a small saucepan and cover with water. Place over a medium heat and bring to the boil. Simmer for 5 minutes, then remove from the hob and leave to cool completely.
10. Halve and finely slice the fresh chillies, then peel and finely chop the onion and garlic. Toast the peanuts until golden.
11. Place a medium non-stick frying pan over a medium-low heat and add a good splash of oil. Add the onion, garlic and red chillies to the pan and sauté for 10 minutes, until softened but not browned.
12. Stir in the cinnamon, cumin, coriander and oregano, fry for 1 minute, then remove from the heat.
13. Once the ancho chillies have cooled, remove and discard their stems, then place them into a blender. Blitz with a splash of the chilli water until you have a paste, then spoon in the sautéed onion mixture.
14. Add the 50g of peanuts, the honey and the chocolate, and splash in a little more of the chilli water. Roughly chop and throw in the tomato, season generously with sea salt and black pepper, then blitz everything together until you have a thick paste, adding more water if need be.
15. For the pickle, shred the cabbage as finely as you can, either using a mandoline (use the guard!), a fine slicer attachment on a food processor or the slicer side of a box grater.
16. Toss with the red wine vinegar in a mixing bowl and season well with salt and pepper. Grind the fennel seeds to a powder in a pestle and mortar, and stir through.
17. Once the chicken has rested, discard the skin, shred the meat and toss it through the mole sauce. Scatter over the chopped nuts.
18. It’s really nice to cook the tacos to order as guests are helping themselves to other elements of the meal. Dust your worktop with flour and roll out the dough balls into discs, about the thickness of a playing card. Place a couple of large non-stick frying pans over a medium heat, and cook the tacos as needed, for 1½ minutes on each side, until lightly golden.
19. Serve alongside the mole with the pickled cabbage on the side.

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CHICKEN MOLE RECIPE RECIPE | EPICURIOUS

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.
From epicurious.com
Reviews 3.8

Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

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MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM

This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant. I usually double this recipe, but that's just me. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things. I served it the other night over leftovers from canarygirl's Chicken Verde, and it was superb!(Her recipe stands on its own as a great dish, I just enhanced my leftovers! Thanks, canarygirl!)
From food.com
Reviews 4.5
Total Time 53 minutes
Calories 356.5 per serving

Whisk in chocolate; season with salt and pepper, if desired.

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With this easy-to-follow recipe, you can use doña Maria, which most Mexican kitchens have lying around. Don't let yourself be fooled with the fact that the mole is not freshly made. You'll surprise yourself, and your loved ones, with its rich taste. Be prepared to make a wonderful dinner that the whole family is sure to love.
From justmexicanfood.com
Total Time 120 minutes
Category Main Course
Cuisine Mexican

Serving the dish

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Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful — it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.

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CHICKEN WITH QUICK MOLE SAUCE RECIPE | EATINGWELL

Jun 03, 2016 · Ingredients. 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 ...
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Add the chicken skin-side down and cook undisturbed until the bottoms are browned and crisp, 8 to 10 minutes. Flip the chicken and reduce the heat to medium-low. Cook until the chicken is cooked through, about 15 minutes. Taste the mole sauce and season with more kosher salt and ground black pepper as needed.
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CHICKEN WITH MOLE - AUTHENTIC LATINO FOOD & RECIPES

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 low and simmer, partially covered until chicken is cooked through, about 25 minutes. Stir occasionally, adding more water or broth if sauce gets too thick.
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Oct 21, 2015 · How to make Chicken in Mole Sauce. Place the chicken, onion, and garlic clove in a stockpot, and cover with water. Bring to a boil on medium-high heat, skimming off the foam that forms on the surface with a spoon. Reduce heat and add the celery and the parsley branch. Simmer until chicken is cooked through, about 20-25 minutes.
From mexicoinmykitchen.com

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Nov 09, 2020 · Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt and blend until very smooth. Transfer the sauce to a large skillet. Pour the other half of the broth and sautéed ingredients into blender. Puree and add to the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for 10 minutes.
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Aug 25, 2020 · This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos. Mole is particularly delicious with a traditional Mexican beverage like Horchata and a yummy dessert like Tres Leches Cake ...
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RICK BAYLESSBEGINNER'S MOLE - RICK BAYLESS

Nov 28, 2020 · Yes, most traditional mole poblano recipes expect the cook to commit a generous amount of time and promise a celebratory crowd to appreciate the endeavor. In the traditional kitchen, whole chicken would first be poached, then the broth used to make the sauce and the cooked pieces warmed in it just before serving.
From rickbayless.com

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Jun 04, 2020 · Place a pot over medium heat and add the oil. Add the onion and garlic, stirring often for 5 minutes until softened and fragrant. Add the chipotle pepper, adobo sauce, tomatoes with green chiles. Stir to combine. Reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.
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CHICKEN MOLE RECIPE | FEASTING AT HOME

Oct 29, 2021 · 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; Mix the salt and spices together in a small bowl. (Aim for 1 teaspoon salt per pound of chicken). Sprinkle the chicken on all sides with the salt-spice rub.; Heat the oil in a large oven-proof skillet or dutch oven over medium-high heat.
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