CHICKEN MOLE INGREDIENTS RECIPES

Name: Chicken Mole
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 12 servings.
Cuisine: North America, Mexican
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

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.

CHICKEN MOLE RECIPE RECIPE | EPICURIOUS

Chicken Mole Recipe Recipe | Epicurious image

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.

Provided by Jeanne Thiel Kelley

Yield 12 servings

Number Of Ingredients 17

Ingredients

3 tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4 (3 x 1/2-inch) strips orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 (3.1-ounce) disk Mexican chocolate,** chopped
Chopped fresh cilantro
Warm flour tortillas

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.

More about "chicken mole ingredients 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.

See details

MEXICAN CHICKEN MOLE RECIPE | MYRECIPES

This Mexican chicken mole features chicken thighs and chicken breasts and it's so easy, you can make it in your microwave! Serve over hot cooked rice and garnish with cilantro sprigs.
From myrecipes.com
Reviews 4
Calories 409 calories per serving

Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.

See details

AUTHENTIC MOLE FROM VERACRUZ MEXICO RECIPE - MEXICAN.FOOD.COM

My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US.
From food.com
Reviews 5.0
Total Time 6 hours 30 minutes
Calories 1210.1 per serving

Enjoy!

See details

CHICKEN MOLE WITH CORIANDER RICE RECIPE | BBC GOOD FOOD

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
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course
Cuisine Mexican
Calories 690 calories per serving

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.

See details

MOLE NEGRO OAXAQUENO: OAXACAN BLACK MOLE RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 4 hours 45 minutes
Category main-dish
Cuisine mexican

Inspired by Maria Taboada and Paula Martinez

See details

CHICKEN MOLE RECIPE WITH A DELICIOUS MOLE SAUCE

Jun 17, 2014 · Ingredients: 4 to 5lbs of skinless chicken thighs. 1 tbsp. olive oil. 1 large or 2 medium yellow onion, minced. 3 cups low sodium chicken broth. 1 cup orange juice. 2 oz. tequila. 1/4 cup sliced almonds. 6 cloves garlic, minced. 1 tsp. ground cumin. 1 tsp. ground coriander.
From cooking-mexican-recipes.com

See details

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.
From feastingathome.com

See details

MOLE SAUCE RECIPE (WITH CHICKEN) | KITCHN

Chicken: Though poached chicken is the preferred protein served with mole, I like to serve it with chicken thighs and drumsticks pan-fried in olive oil. The crispy skin tastes delicious covered in the rich sauce. Mexican Rice: The most traditional side to a nice mole is Mexican rice.It’s prepared with a blended mixture of tomato, garlic and onion used to cook the rice.
From thekitchn.com

See details

CHICKEN MOLE RECIPE | EMERIL LAGASSE | FOOD NETWORK

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 ...
From foodnetwork.com

See details

CHICKEN MOLE - FOODHERO.ORG

In a large pot, put chicken pieces, onion, garlic cloves and 4 ½ cups of water. Bring to a boil, then turn heat to low and simmer for 30 minutes or until chicken is cooked through (165 degrees F using a food thermometer). While chicken is cooking, mix chili powder, oregano, cocoa, flour, sugar, salt and pepper in a medium bowl.
From foodhero.org

See details

EASY CHICKEN MOLE RECIPE - MUY BUENO COOKBOOK

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.
From muybuenocookbook.com

See details

CHICKEN WITH MOLE - AUTHENTIC LATINO FOOD & RECIPES

Season chicken with Adobo. 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.
From goya.com

See details

CHICKEN MOLE RECIPE - CHILI PEPPER MADNESS

May 05, 2021 · How to Make Chicken Mole – the Recipe Method. Onion and Peppers. Add peanut oil to a large pot and heat to medium heat. Add the onion and jalapeno pepper and cook 3-4 minutes to soften. Season the Chicken. Pat the chicken dry and season all sides with ancho powder, garlic, oregano and salt and pepper. Brown the Chicken.
From chilipeppermadness.com

See details

CHICKEN MOLE RECIPE - SERIOUS EATS

Apr 05, 2019 · Preheat the oven to 350°F. Season the chicken with salt and pepper. Melt the remaining lard in the braising dish. Working in batches, brown the chicken over high heat until brown on all sides. Pour the mole sauce over the chicken and bring to a simmer. Cover and place in the oven until the meat is cooked through and very tender, about 45 minutes.
From seriouseats.com

See details

CHICKEN MOLE RECIPE | FEASTING AT HOME

See details

DONA MARIA CHICKEN MOLE : RECIPE - GOURMETSLEUTH

Dona Maria Chicken Mole This is Dona Maria's recipe for Chicken Mole using their mole sauce. The chicken is oven baked then stirred into the simmering sauce. The chicken is served with toasted almonds and sesame seeds on top. Each serving is about 314 calories, 14.7 grams of protein and 11.6 grams of carbs.
From gourmetsleuth.com

See details

MOLE SAUCE RECIPE (WITH CHICKEN) | KITCHN

See details

EASY CHICKEN MOLE | FAST INSTANT POT SHREDDED CHICKEN MOLE

A Less Authentic, Equally Delicious Easy Chicken Mole Recipe. Let’s be clear: this is a cheater, streamlined, easy chicken mole recipe. It might not be 100% traditionalist approved—or even 80%—but it is unquestionably delicious and maintains the slightly sweet, smoky, and seductive flavor of authentic chicken mole.
From wellplated.com

See details