Chicken Mole Nachos Food

MOLE NACHOS

Steps:

• Preheat the broiler. Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes. Drain.
• Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano. Coarsely crumble 1/4 cup tortilla chips, add to the blender and puree until smooth. Return the mixture to the saucepan and simmer, stirring, about 5 minutes. Stir in the chocolate until melted. Season the mole with salt and pepper.
• Place the remaining tortilla chips in a baking dish. Pour about 2 cups mole on top (reserve the rest for dipping); sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Top with the crema and cilantro.

CHICKEN MOLE

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.

'EASIEST EVER' CHICKEN MOLE ENCHILADAS

Steps:

• For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
• For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
• To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

CHICKEN NACHOS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
• Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
• Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
• Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
• Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.

CHICKEN MOLE WITH CORIANDER RICE

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.