MOLE CHICKEN CHILI RECIPES

Name: Chicken Mole
Yield: 12 servings
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

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.

WHITE CHICKEN CHILI RECIPE - BETTYCROCKER.COM

White Chicken Chili Recipe - BettyCrocker.com image

Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it’s plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They’re just delicious. So if you’ve got a package of chicken on hand, why not give this a try?

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 9

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired

Steps:

In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

Nutrition Facts : Calories 290 , CarbohydrateContent 24 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving (1 Cup), SodiumContent 1410 mg, SugarContent 2 g, TransFatContent 0 g

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WHITE CHICKEN CHILI RECIPE - BETTYCROCKER.COM

Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it’s plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They’re just delicious. So if you’ve got a package of chicken on hand, why not give this a try?
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Total Time 30 minutes
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Calories 290 per serving

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