CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
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
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
SLOW-COOKER CHICKEN MOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
- Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
- Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
- Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
- For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
- To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
- Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.
CHICKEN MOLE
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
Categories Chicken Chocolate Sauté Low Cal High Fiber Cinco de Mayo Dinner Almond Healthy Potluck Tortillas Simmer Chile Pepper Bon Appétit Soy Free
Yield 12 servings
Number Of Ingredients 17
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.
CHICKEN MOLE
This chicken mole uses traditional Mexican ingredients like dried chilies, chocolate and almonds to create an irresistible dish with big flavor. Poached chicken gets simmered in the thick sauce and served with a sprinkle of sesame seeds.
Provided by Food Network Kitchen
Time 1h10m
Yield 4
Number Of Ingredients 21
Steps:
- Split, stem, and seed the chilies. Toast them in a medium dry skillet over medium-high heat, flipping and flattening with a spatula, until fragrant, about 30 seconds per side. Transfer the chilies to a bowl, cover with very hot water, and set aside until soft and pliable, about 30 minutes and then drain.
- Adjust the oven rack to its highest position and preheat the broiler to high. Put the tomatoes, onion, and garlic on a foil-lined baking sheet. Broil the vegetables until the skins are charred and the garlic is soft, flipping as needed, about 8 minutes for the tomatoes and onions and 3 minutes for the garlic. Cool and then squeeze the garlic out of their skins, and put in a blender along with the drained chiles, tomatoes, onion, 3/4 cup chicken broth, chocolate, almonds, oregano, cinnamon, cloves, bread and chipotle en adobo. Blend until smooth.
- Heat the oil in a large Dutch oven over medium-high heat. Carefully add the mole mixture and cook, stirring, until thick and fragrant, about 5 minutes. Whisk in the remaining chicken broth. (The mole sauce can be made to this point a day ahead and refrigerated.)
- Add the chicken to the sauce and simmer until the chicken is heated through, about 20 minutes. Transfer to a serving dish, scatter the sesame seeds over top and serve with rice if using.
- Put the onion and chicken in a medium saucepan. Cover with the broth and 2 cups of water. Bring to a boil, then lower the heat to a simmer and cover. Cook until the chicken is just firm to the touch, about 25 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid for about 30 minutes.
- Transfer the chicken to a large dish or bowl to cool completely, then cover and refrigerate until ready to use. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CHICKEN MOLE
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
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 CORIANDER RICE
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
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
CHICKEN MOLE II
Make and share this Chicken Mole II recipe from Food.com.
Provided by Tonkcats
Categories Whole Chicken
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Chicken: In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper.
- Add chicken pieces (2 to 3 at a time); coat well.
- Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels.
- Repeat with remaining chicken.
- In small skillet, saute onion and garlic until golden.
- Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chi cken is tender.
- Transfer to a serving platter and top with Chocolate Mole Sauce. Garnish each serving with chopped peanuts.
- Chocolate Mole Sauce: In a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon.
- Cook over low heat until morsels melt and sauce is heated through.
- Makes 6 to 8 servings and 3 1/2 cups sauce.
Nutrition Facts : Calories 1090, Fat 73.3, SaturatedFat 20.4, Cholesterol 230.9, Sodium 1223, Carbohydrate 41.4, Fiber 7.8, Sugar 22.1, Protein 67.9
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CHICKEN MOLE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (2)Category Dinner, Lunch
- Bring 8 cups water and 1/2 tablespoon salt to a boil in a large stockpot over high. Reduce heat to medium-low, and add chicken. Cook until chicken is tender and a thermometer inserted in thickest portion of meat registers 155°F, about 30 minutes. Remove chicken; set aside on a large plate. Reserve 4 cups chicken cooking liquid in a large heatproof bowl; discard remaining cooking liquid.
- Heat 1/4 cup vegetable oil in a 12-inch skillet over medium-high. Add 8 garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, onions, and 1/2 tablespoon salt; cook, stirring occasionally, until onions are translucent and softened, about 8 minutes. Transfer mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a kitchen towel over opening in lid. Process until smooth, about 1 minute. Transfer mixture to a large bowl, and set aside.
- Wipe skillet clean. Add 3 cups vegetable oil; heat over medium-high. Working with a few different types of chiles at a time, place in a spider, and submerge in hot oil for 2 seconds per batch. Remove from oil using spider, and place in a large heat-proof bowl. Repeat with remaining chiles and remaining 4 garlic cloves.
- Place sesame seeds and pepitas in a medium metal strainer; submerge in hot oil in skillet over medium-high. Cook, stirring mixture inside strainer and shaking occasionally, until seeds are golden brown and fragrant, about 2 minutes. Transfer seed mixture to bowl with Chile mixture.
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