MOLE IN SPANISH RECIPES

Name: Mole (Mo-lay) Sauce
Prep time: 5 min
Cook time: 48 min
Total time: 53 min
Yield: 3 cups
Ingredients: 4 1/2 cups chicken broth; 3 tablespoons olive oil; 1 cup finely chopped onion; 3 tablespoons chopped garlic; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 2 1/2 tablespoons chili powder; 3 tablespoons all-purpose flour; 2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)

MOLE (MO-LAY) SAUCE RECIPE - FOOD.COM

Mole (Mo-lay) Sauce Recipe - Food.com image

This is my version of mole sauce. It can hold its own against the mole at our great local Mexican restaurant. I usually double this recipe, but that's just me. The original recipe calls for 5 TBSP(yes, 5)of chili powder. I cut it in half, but you can take it from there. And don't judge the taste until you add the chocolate. It's just not done until you finish this step! Serve it over good chicken, over enchiladas,or burritos. I think it is good with lots of things. I served it the other night over leftovers from canarygirl's Chicken Verde, and it was superb!(Her recipe stands on its own as a great dish, I just enhanced my leftovers! Thanks, canarygirl!)

Total Time 53 minutes

Prep Time 5 minutes

Cook Time 48 minutes

Yield 3 cups

Number Of Ingredients 10

Ingredients

4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)

Steps:

Heat oil in a large saucepan over med.
low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to med. high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired.

Nutrition Facts : Calories 356.5, FatContent 26.8, SaturatedFatContent 8.8, CholesterolContent 0, SodiumContent 1239.1, CarbohydrateContent 24.5, FiberContent 7.1, SugarContent 4.1, ProteinContent 12.8

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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CROCKPOT CHICKEN MOLE RECIPE | CHEFDEHOME.COM

Hole-mole, Slow Cooker Chicken Mole!! :)

When you think Mole Chicken, do you think, easy dinner cook at home? If not, then this recipe will change your idea for good! Today, I'm taking "complex" out of Mole Chicken with this easy and flavorful Crockpot Mole Chicken that needs three simple steps - blend, cook, strain!!

Oh, and fourth "serve" if you really insist. ;-)

Today, I decided to make chicken mole again. But instead of traditional simmering in pot, I dusted my trusty slow cooker.. and made an easy crockpot chicken mole!

Last time, when I made Mole Chicken Enchiladas, I saved a batch of sauce which we enjoyed for some mole tacos, another round of enchiladas and more! I wanted to cook same mole sauce with chicken in slow cooker since long... but I finally get chance last weekend.

BTW! How was your long weekend and turkey feast?!

Ask me! I was crazy busy!

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So busy that I did not even look at blog for 3 days! Thanksgiving is not our official holiday but I was busy hosting friends-giving! Made lots of Indian/American food and ate lots of pie! :) Holidays started with a warm sunny day in California. But by Friday, it was raining heavily. (finally!)

So, I was looking at my recipe repertoire to pick an easy yet comforting dinner for cold Friday night... when mole chicken came in front of me. Chicken with mole sauce in slow cooker!! Just a thought of this and I was in kitchen.. gathering ingredients!

So, friends! Let's get started to make some Mole Chicken and Rice Dinner!

Easy Crockpot Mole Chicken with Spanish Tomato Rice Salsa and Mole Sauce | chefdehome.com

Cooking mole chicken in slow cooker has one more benefit - chicken and mole help each other get more flavorful! Since chicken cooks in mole sauce.. It enhances the flavor of mole and at the same time chicken also picks up flavor from the mole sauce. If you make mole in pot, it has to be cooked down for 20-30 minutes to develop flavor. In slow cooker, by the time chicken is ready, mole sauce also develops complex flavor. And I adore the fact I don't have to use two pots to cook them separately.

I like to dry toast the ancho chilies for a minute to bring out their aroma. In same skillet, then I toast sesame seeds to get the rich nutty flavored mole sauce.

After these small prep steps, I grind all ingredients in mixer, add to crockpot with chicken and seasonings... And then forget about it for 3-4 hours. In this time, slow cooker does it's magic of making chicken bone tender, juicy and flavorful... and adding ton of flavor to nutty chocolaty mole sauce. pure yumm!

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After chicken is ready, I strain the sauce to get rid of any solids/seeds/chili skins. Then, put it back in slow cooker with chicken and heat it up for 20 minutes. If you are short of time, this step can also be completed in a saute pan in 5 minutes.

Honestly, warm nature of mole sauce with ease of slow cooker and Spanish rice on the side.. It felt like Mexican-restaurant on the plate... only without need to pay for a check :-)

Mole Chicken cooked in slow cooker with only 10 minutes prep and easy cooking steps | chefdehome.com

This post is about Slow Cooker Mole Chicken but plate of mole chicken looks incomplete without a side of Spanish tomato rice. I have shared Spanish tomato rice and cilantro rice recipes on blog. Please feel free to make some to serve on the side.

1. Cilantro Rice
2. Spanish Tomato Rice

Note: If making Spanish tomato Rice recipe from my blog. Don't add in chipotle as suggested in recipe because mole chicken also uses chilies as base.

Crockpot Mole Chicken not just provided me a much needed break from standing in kitchen but also helped me serve a comforting and flavorful Mexican-style homemade meal to my family.

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Oh, and if you are still looking new ways to use leftover Thanksgiving turkey, then look no further! Make a batch of mole sauce without chicken and serve Turkey Mole Tacos for taco night!

Enjoy!

-Savita

From chefdehome.com
Total Time 4 hours 20 minutes
Cuisine Mexican

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