Chicken Mole Chili Food

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CHICKEN MOLE CHILI



Chicken Mole Chili image

Say olé for this molé-style chili, with Mexican seasonings teaming up with bittersweet chocolate, cooked chicken, and chips for wonderful flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 package (1.25 oz) chili seasoning mix
1 oz bittersweet baking chocolate, grated
1/8 teaspoon ground cinnamon
2 cups shredded cooked chicken
Tortilla chips, if desired

Steps:

  • In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
  • Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
  • Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.

Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 45 mg, Fiber 13 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 0 g

SLOW COOKER CHICKEN MOLE CHILI



Slow Cooker Chicken Mole Chili image

Get the recipe for Slow Cooker Chicken Mole Chili.

Provided by Paige Grandjean

Time 8h15m

Number Of Ingredients 13

3 tablespoons slivered almonds
1 (14½-oz.) can whole tomatoes, undrained
1 small (6 oz.) yellow onion, chopped (about ¾ cup)
0.75 cup lower-sodium chicken broth
2 chipotle chiles in adobo sauce, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can)
2 ounces semisweet baking chocolate, finely chopped (2 Tbsp.)
2.25 teaspoons kosher salt
1 teaspoon ground cumin
0.5 teaspoon ground cinnamon
1.5 pounds boneless, skinless chicken thighs (about 6 thighs)
2 (15-oz.) cans pinto beans, drained and rinsed
2 tablespoons lime juice (from 1 lime)
Garnishes: sliced ripe avocado, thinly sliced radish, fresh cilantro leaves

Steps:

  • Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes.
  • Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs and beans. Cover and cook on LOW until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours.
  • Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro.

MOLE CHILI



Mole Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

3 ancho chiles, stemmed and seeded
1 quart beef stock
1 tablespoon vegetable oil
4 slices lean, smoky bacon, chopped
2 pounds ground sirloin
1 large onion, finely chopped
4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons tomato paste
1 (15-ounce) can diced fire-roasted tomatoes
2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
1 tablespoon coriander, a palmful
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Salt, if necessary
2 cups shredded or crumbled extra-sharp white Cheddar
1 small red onion, finely chopped

Steps:

  • Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
  • Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
  • Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
  • Add the anchos with the stock to a food processor and puree until smooth. Set aside.
  • Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
  • Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

CHICKEN MOLE



Chicken Mole image

Chicken Mole

Provided by Jenny Wells

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 16

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 teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

Steps:

  • Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g

CHICKEN MOLE WITH FOUR CHILES



Chicken Mole with Four Chiles image

An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!

Provided by Ty

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 3h

Yield 8

Number Of Ingredients 16

4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled and chopped
½ cup almonds
½ cup peanuts
⅛ cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1 tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

Steps:

  • Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
  • Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
  • Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
  • If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
  • Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
  • Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
  • Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
  • Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g

MOLE CHICKEN CHILI



Mole Chicken Chili image

Spicy chicken chili flavored with fire roasted tomatoes, beer and a hint of chocolate.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 1/2 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, chopped
2 medium jalapeño chiles, seeded, chopped
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup lager beer, such as a Boston lager
1 tablespoon unsweetened baking cocoa
1 tablespoon chili powder
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon ground cinnamon
Roasted salted hulled pumpkin seeds (pepitas), if desired
Soft corn tortillas, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
  • Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.

Nutrition Facts : Calories 280, Carbohydrate 12 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g

CHICKEN MOLE



Chicken Mole 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

Time 6h25m

Yield 12 servings.

Number Of Ingredients 15

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 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN MOLE WITH CORIANDER RICE



Chicken mole with coriander rice image

If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate

Provided by Cassie Best

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 18

2 ancho chillies
2 tbsp sunflower oil
8 bone-in chicken thighs , skins removed
2 onions , chopped
2 tsp ground cumin
1 ½ tsp cinnamon
3 garlic cloves , roughly chopped
50g raisin
2 tbsp smooth peanut butter
2 tbsp chipotle paste
400g can chopped tomato
25g dark chocolate (look for one with at least 70% cocoa solids)
1 small red onion , sliced into rings
juice 1 lime , plus wedges to serve (optional)
150ml pot soured cream
600g long grain rice
large bunch coriander , finely chopped
zest 2 limes and juice of 1

Steps:

  • Put the chillies in a bowl and add enough boiling water to just cover. Leave to soften for 20 mins. If you can't find anchos, grill red peppers until they're really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.
  • Meanwhile, heat the oil in a flameproof casserole dish, season the chicken, then brown on all sides. You may have to do this in batches so you don't overcrowd the dish. Remove to a plate. Add the onions to the dish and cook for 5 mins until softened. Add the spices and cook for 1 min until aromatic.
  • Remove the chillies from their soaking liquid, reserving the liquid, and discard the stalks and seeds. Put in a food processor with 4 tbsp of the soaking liquid, the garlic and raisins. Whizz to a paste, then tip into the dish. Add the peanut butter, chipotle paste, tomatoes and 400ml water (fill up the tomato can and swirl to get all the tomato bits out). Return the chicken to the dish and season. Cover with a lid and simmer, stirring occasionally, for 1 hr.
  • Remove the chicken pieces to a plate. Using 2 forks, shred the meat and discard the bones. Return the chicken to the sauce, add the chocolate and continue cooking, uncovered, for 30 mins more. If the sauce looks like it's getting a little too thick, add some of the chilli soaking liquid or some water.
  • Cook the rice following pack instructions. Meanwhile, put the red onion in a small bowl. Add the lime juice and a pinch of salt. Leave to pickle until ready to serve. When the rice is cooked, add the coriander and lime zest and juice, and fluff up with a fork. Remove the mole from the heat, scatter with the pickled red onion and serve alongside the rice, with soured cream and lime wedges, if you like.

Nutrition Facts : Calories 690 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium

MOLE CHICKEN CHILI



Mole Chicken Chili image

Muir Glen tomatoes are my favorite brand -- this is a recipe that I found on their website. The original recipe calls for 2 T of unsweetened baking cocoa, but my family is not big on chocolate flavor in savory dishes so feel free to use the entire amount. A very easy dinner for a busy night.

Provided by LARavenscroft

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 1/2 lbs boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, chopped
2 medium jalapeno chiles, seeded, chopped
2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained
1/2 cup water
1 tablespoon unsweetened baking cocoa, chopped (may use 2 T, if desired)
1 tablespoon chili powder
1/2 teaspoon kosher salt (coarse)
1/4 teaspoon ground cinnamon
pumpkin seeds, roasted, salted & hulled, if desired
corn tortilla, soft, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat.
  • Add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
  • Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
  • Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
  • Heat to boiling.
  • Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
  • Sprinkle individual servings with pepitas.
  • Serve with corn tortillas.

QUICK-FIX CHICKEN CHILI MOLE



Quick-Fix Chicken Chili Mole image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
5 teaspoons Pre-Chopped Garlic, recipe follows
1 large onion, chopped
2 red bell peppers, seeded and diced
3 canned jalapeno peppers, diced
1 packet chili seasoning
1/4 teaspoon ground cinnamon
1 (28-ounce) can diced tomatoes
1 (5-ounce) can pinto beans, drained
2 cups shredded rotisserie chicken
1 bottle beer
2 ounces unsweetened chocolate, shaved
2 scallions, chopped, for garnish
Cheddar, for garnish
1 head garlic, peeled
Olive oil, to cover

Steps:

  • In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.
  • Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

SIMPLE CHICKEN MOLE



Simple Chicken Mole image

This is a recipe my mother in law taught me. My family loves it and it is sooo very simple and inexpensive to make.

Provided by Nateskawaii

Categories     Chicken Thigh & Leg

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -5 chicken thighs
1 tablespoon oil
garlic powder
salt & pepper (to taste)
1/2 cup flour (preferrably La Pina)
1/2 teaspoon ground cumin
2 -3 tablespoons california chili powder
32 ounces water (for the sauce)

Steps:

  • In the 1 tbsp of oil place the chicken skin down, in a large sauce pan or frying pan. One large enough to make your sauce in later.Fry the chicken on both sides until skin is brown and slightly.
  • Season with salt, pepper,and garlic to your own taste,(Garlic being optional,I love it but others don't)
  • After chicken is done, set aside and let cool while you make the sauce. Then shred the chicken with a fork or by hand. Removing any veins or fat and skin from the chicken.
  • With the drippings in the pan from the chicken put your chili powder and flour, brown very slightly.(should be a smooth paste now if not add some oil,or if too oily add flour)
  • Remove from heat and add the water about 1/2 cup at a time while whisking to keep it a smooth paste. Once you have it smooth, return to heat and continue to add water and whisk add about 8 oz. of water then let cook for a few minutes, whisk then add more.
  • Repeat water and whisking and heating until it is a thick gravy.
  • Now you can add Salt, pepper, cumin and garlic to your own taste.
  • After you have the sauce to the desired consistency add the shredded chicken and serve with red rice and flour tortillas.

Nutrition Facts : Calories 298, Fat 18.6, SaturatedFat 4.7, Cholesterol 79, Sodium 114.6, Carbohydrate 14.1, Fiber 1.7, Sugar 0.3, Protein 18.4

CHICKEN MOLE WITH CHIPOTLES



Chicken Mole with Chipotles image

Categories     Chicken     Poultry     Sauté     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin
1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped

Steps:

  • Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
  • Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.

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From myrecipes.com


MOLE CHICKEN CHILI
Add both bell peppers and stir constantly for 1 minute. Add tomatoes, broth, beans and cocoa powder, stirring to combine. Bring to a simmer; reduce heat to medium-low and cook until chicken is tender, about 30 minutes. Nutrients per serving (1 cup): Calories: 255, Total Fat: 10 g, Sat. Fat: 3 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2 ...
From cleaneatingmag.com


AN EASY CHICKEN WITH MOLE SAUCE RECIPE! - MADE IN NEW MEXICO
Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chile powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion. This wonderful recipe is from Eating Well Magazine. Ingredients: 1¼ pounds boneless, skinless chicken thighs, trimmed ¼ teaspoon salt ¼ …
From madeinnewmexico.com


21 DAY FIX MOLE CHICKEN CHILI - THE FOODIE AND THE FIX
Make the mole sauce: Spray a large heavy saucepan with olive oil cooking spray and heat to medium heat. Add the onions, saute until translucent, 5 minutes or so. Stir in the minced garlic and cook for another minute. Add the chiles and the chicken broth and bring to a boil and cook until the onions and peppers are soft.
From thefoodieandthefix.com


CHICKEN MOLE RECIPE - SERIOUS EATS
Preheat the oven to 350°F. Season the chicken with salt and pepper. Melt the remaining lard in the braising dish. Working in batches, brown the chicken over high heat until brown on all sides. Pour the mole sauce over the chicken and bring to a simmer. Cover and place in the oven until the meat is cooked through and very tender, about 45 ...
From seriouseats.com


MOLE CHILI - EL POPULAR - AUTHENTIC MEXICAN RECIPES
To prepare the Mole sauce, see the “Mole 101” box below. Cook beef in a large saucepan over medium/high heat until browned, stirring to a crumble. Drain, if necessary, and return beef to pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomatoes and remaining ingredients; cover and let everything simmer for 7 minutes.
From elpopular.com


CHICKEN MOLE CHILI RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


MOLE POBLANO - CHILI PEPPER MADNESS
FOR THE SEASONINGS. Heat a pan to medium heat. Add the reserved pepper seeds, sesame seeds, peppercorns, cloves, coriander seeds, and anise seeds. Dry toast for 1-2 minutes, until they become fragrant. Do not burn. Transfer to a spice grinder or food processor along with the dried thyme, cinnamon and bay leaves.
From chilipeppermadness.com


SPICY CHICKEN MOLE - 21 NEW FOOD
In blender, place 1 baguette half, 1 clove garlic, half each of the mole sauce, chicken broth and tomatoes. Cover; blend on high speed about 45 seconds or until smooth. Cover; blend on high speed about 45 seconds or until smooth.
From allchilipepper.com


WHAT TO SERVE WITH CHICKEN MOLE? 7 BEST SIDE DISHES
5 – Beans. Beans make one of the best side dishes for chicken mole, especially refried beans. This side dish is creamy, tasty, and lighter on your stomach. Plus, it goes well with the flavor of mole sauce without overwhelming it. Another plus point of serving beans as a side is that they’re super healthy.
From americasrestaurant.com


HOW TO MAKE AUTHENTIC MOLE POBLANO WITH CHICKEN - MEXICAN …
Break up the tablet of Mexican chocolate and add to the pot. Stir to combine. Add the chicken bouillon cubes and stir until cubes melt. Add the other half of the mole paste to the pot. Add chicken stock to thin out the paste and stir. Your sauce should have a medium consistency — not too thick and not too runny.
From mexicanfoodjournal.com


THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD
Blend the sesame seeds in a grinder or mortar and pestle (molcajete). Reserve a small amount to sprinkle on top of your mole as garnish. Then, separately, grind the pepitas and peppercorn/cloves. Add all mole ingredients to the chicken broth, including the chocolate disk, and simmer on low heat for 15-20 minutes.
From firstdayofhome.com


CHICKEN MOLE CHILI – FABULOUS FARE SISTERS
To the chicken skillet – add 1-2 teaspoons salt and some fresh ground pepper. To the Mole sauce skillet add the cinnamon and sugar and the enchilada sauce. Add one can of fire roasted diced tomatoes to each skillet. For the Mole sauce, pour the contents of the Mole sauce skillet into the food processor along with the almonds. Pulse to process ...
From fabulousfaresisters.com


CHICKEN MOLE OLé | MCCORMICK GOURMET
1 Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 6 minutes per side or until browned. Remove chicken from skillet. Set aside. 2 Stir onion and sweet potato into skillet; cook and stir 3 minutes or until lightly browned. Add chicken stock, cocoa, chili powder, cinnamon and salt.
From mccormick.com


CHICKEN MOLE OLé - KITCHEN BASICS
main dishes Chicken Mole Olé . Add To Meal Planner; Save; Share; Print; This hearty dish of chicken thighs and sweet potatoes, which is flavored with chili, cinnamon and cocoa, in a rich, creamy sauce is a modern twist on a traditional Mexican mole. 10m. PREP TIME. 25m. COOK TIME. 269. CALORIES. 11. INGREDIENTS. Ingredients 8 Servings . 8 bone-in chicken …
From mccormick.com


CHICKEN WITH QUICK MOLE SAUCE RECIPE | EATINGWELL
Instructions Checklist. Step 1. Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
From eatingwell.com


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