RECIPE FOR CHICKEN MOLE MEXICAN RECIPES

MEXICAN CHICKEN MOLE RECIPE | MYRECIPES

Mexican Chicken Mole Recipe | MyRecipes image

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

Ingredients

¾ cup chopped green bell pepper
½ cup chopped onion
1 tablespoon vegetable oil
1 garlic clove, minced
1 tablespoon sugar
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, drained
3 (4-ounce) skinned, boned chicken thighs
3 (4-ounce) skinned, boned chicken breast halves
¼ teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
Cilantro sprigs (optional)

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

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. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 170°-175°, stirring occasionally and add broth or water if necessary.

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.

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