MEXICAN CHICKEN MOLE RECIPE RECIPES
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.
Provided by Norma Schonwetter
Yield 6 servings (serving size: 1 piece chicken, 1/2 cup sauce, and 1 cup rice)
Number Of Ingredients 18
Steps:
- Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.
- 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.
Nutrition Facts : Calories 409 calories, CarbohydrateContent 54.8 g, CholesterolContent 78 mg, FatContent 6.7 g, FiberContent 2.1 g, ProteinContent 30.5 g, SaturatedFatContent 1.6 g, SodiumContent 428 mg
MEXICAN CHICKEN RED MOLE (MOLE COLORADO DE POLLO) RECIPE ...
Chicken Mole with ancho chilies. They give a mild, not spicy flavor. If you want to spice it up, add guajillo chilies to the soaking, or sprinkle with cayenne. Yummy too! Sop up the gravy with those tortillas, get every drop. :)
Total Time 2 hours 30 minutes
Prep Time 1 hours
Cook Time 1 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place chilies in large saucepan; add water to cover.
- Bring to a boil, remove from heat and let stand 1 hour.
- Cover chilies with a plate to submerge them.
- Season chicken on both sides with salt and pepper.
- Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
- Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
- Bring to a boil, reduce heat and simmer for 1 hour.
- Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
- Set aside.
- Drain soaked ancho chilies and remove stems and seeds.
- Puree chilies in blender, adding a little water if needed.
- Pass through a sieve to strain out the peels.
- Without washing blender, puree onion and tomato.
- Remove chicken and strain broth into a bowl or pot.
- Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
- Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
- sugar, and salt to taste.
- Add the meat; cover and simmer for 30 minutes.
- Add more broth as desired for consistency.
- Serve with soft tortillas and steamed rice, if you desire.
Nutrition Facts : Calories 396.6, FatContent 15.3, SaturatedFatContent 3.1, CholesterolContent 188.9, SodiumContent 205.4, CarbohydrateContent 16.4, FiberContent 5.1, SugarContent 4.5, ProteinContent 48.3
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