EASY MOLE RECIPE RECIPES

Name: Easy Chicken Mole
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 5 pasilla chiles, stemmed and seeded; 2 tablespoons olive oil; 2 cups chopped onions; 2 cloves garlic, minced; 5 1/2 ounces Mexican chocolate, such as Ibarra, choppedu00A0; 1 3/4 cups chicken broth; 3 tablespoons smooth peanut butter; 1 tablespoon sugar; 1 teaspoon crumbled dried oreganou00A0; 2 corn tostadas, torn into pieces; Salt and freshly ground black pepper; 1 rotisserie chicken, cut into 6 piecesu00A0

EASY CHICKEN MOLE RECIPE | MARCELA VALLADOLID | FOOD NETW…

Easy Chicken Mole Recipe | Marcela Valladolid | Food Netw… image

Provided by Marcela Valladolid

Categories main-dish

Total Time 55 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
1 3/4 cups chicken broth
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon crumbled dried oregano
2 corn tostadas, torn into pieces
Salt and freshly ground black pepper
1 rotisserie chicken, cut into 6 pieces

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.

CHICKEN MOLE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Chicken Mole Recipe | Food Network Kitchen | Food Network image

A celebrated dish in Mexico, this entree is all about the mole sauce — made with cloves, cinnamon, anise, coriander, dried chiles and chocolate. Incorporate toasted sesame seeds into the sauce and as a garnish for deep nutty flavor!

Provided by Food Network Kitchen

Categories main-dish

Total Time 2 hours 0 minutes

Prep Time 50 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

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

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