MOLE AND CHICKEN 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.

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 | EPICURIOUS

Chicken Mole 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 "mole and chicken 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

CHICKEN MOLE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

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!
From foodnetwork.com
Reviews 4.4
Total Time 2 hours 0 minutes
Category main-dish
Cuisine mexican

Photgraph by Con Poulos

See details

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

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
From tasteofhome.com
Reviews 3.8
Total Time 06 hours 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 311 calories per serving

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.

See details

CHICKEN MOLE 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.

See details

CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE

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

CHICKEN MOLE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Photgraph by Con Poulos

See details

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

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.

See details

CHICKEN MOLE RECIPE | EPICURIOUS

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

See details

CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE

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

CHICKEN MOLE RECIPE - FOOD & WINE

From foodandwine.com

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CHICKEN MOLE RECIPE WITH A DELICIOUS MOLE SAUCE

Chicken Mole Recipe serves 6 to 7 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 …
From cooking-mexican-recipes.com

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CHICKEN WITH QUICK MOLE SAUCE RECIPE | EATINGWELL

1 tablespoon toasted sesame seeds (see Note) Directions Instructions Checklist Step 1 Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium …
From eatingwell.com

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SLOW COOKER CHICKEN MOLE RECIPE | ALLRECIPES

Directions Instructions Checklist Step 1 Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, …
From allrecipes.com

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EASY CHICKEN MOLE RECIPE - MUY BUENO COOKBOOK

Nov 09, 2020 · In a large pot, heat water, salt, onion, chicken, and a bay leaf. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then …
From muybuenocookbook.com

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CHICKEN MOLE RECIPE | ALLRECIPES

Ingredients 1 tablespoon vegetable oil 1 (3 pound) chicken, cut into pieces 1 bay leaf ¼ teaspoon black pepper ⅛ teaspoon cayenne pepper ½ teaspoon paprika ½ teaspoon ground cloves ½ …
From allrecipes.com

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CHICKEN MOLE RECIPE - FOOD & WINE

Ingredients 8 cups water 2 tablespoons kosher salt, divided 4 bone-in, skin-on chicken quarters (about 3 1/4 pounds) 3 ¾ cups vegetable oil, divided 12 garlic cloves, divided 4 ½ cups diced plum …
From foodandwine.com

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