CHICKEN MOLE RECIPE WITH PREMADE MOLE SAUCE RECIPES
EASY CHICKEN MOLE RECIPE - FOOD.COM
This is the easiest Mole recipe you will ever find. I use a premade Mole sauce and spice it up to the amount of hotness I want. The brand I use is usually found in Wal-Mart. I use boneless skinless chicken thighs but any other chicken part can be used. The cooking time if really depending on how long the chicken cooks and how long you wait for the cooling of the water for the blending.
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 5-6 serving(s)
Number Of Ingredients 3
Steps:
- In a heavy sauce pan boil the chicken thighs, no need to salt the water but you may if you desire. Don’t discard the cooking water you will use it later.
- In a blender combine the premade Mole sauce and jalapenos. Using the jar the Mole came in add 3 jarfuls of the cooking water you used to cook the chicken. Blend until smooth and you don’t see chunks of jalapenos.
- (Note: before blending you may want to wait for the water to cool down for a few minutes the heat of the water may make your blender top fly off spraying mole sauce everywhere. Experience talks--trust me.).
- Discard the unused water, leaving the chicken in the pot, once you have blended the mole sauce add it to the chicken and stir heating it through.
- Serve and enjoy! Try it with my Rice Recipe #199280, and corn tortillas.
Nutrition Facts : Calories 242.4, FatContent 10.6, SaturatedFatContent 1.4, CholesterolContent 114.5, SodiumContent 181.9, CarbohydrateContent 6.3, FiberContent 2.1, SugarContent 0.1, ProteinContent 28.8
CHICKEN IN MOLE SAUCE RECIPE | ALLRECIPES
Chocolate is the surprising ingredient in this one. Serve it over rice or with a side of veggies.
Provided by deondra
Categories Side Dish Sauces and Condiments Sauces Mole Sauce Recipes
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
- Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
- Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
- Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.
Nutrition Facts : Calories 875.1 calories, CarbohydrateContent 14.6 g, CholesterolContent 259.2 mg, FatContent 63.8 g, FiberContent 3.5 g, ProteinContent 60.1 g, SaturatedFatContent 21.8 g, SodiumContent 1026.4 mg, SugarContent 5 g
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