Chicken Mole Pizza Food

CHICKEN MOLE PIZZA

Steps:

• Preheat oven to 450°F (230°C). Place corn chips into large resealable plastic bag; press to crush chips. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Sprinkle crushed chips evenly over dough; press to adhere. Bake 8–-10 minutes or until crust is light golden brown.Meanwhile, coarsely chop onion using Food Chopper. Juice limes to measure 1 tbsp (15 mL). In Classic Batter Bowl, combine lime juice, tomato sauce and spice using Small Mix 'N Scraper®. Add onion and chicken; mix well.Remove pan from oven to Stackable Cooling Rack. Top crust evenly with chicken mixture and cheese. Bake 8–-10 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.Meanwhile, dice avocado using Utility Knife. Seed and dice tomatoes; chop cilantro, if using. Top pizza evenly with avocado. Sprinkle tomatoes and cilantro over pizza, if desired. Cut pizza into 24 pieces with Pizza Cutter; serve using Mini-Serving Spatula.

CHICKEN MOLE PIZZA

Steps:

• Preheat oven to 425°. In a microwave safe dish stir together all the sauce ingredients, except the crust.
• Heat in a microwave for 30 seconds, then whisk till the chocolate is all melted. Heat a little longer if needed to melt more.
• Spread the sauce evenly over the pre-made crust.
• In a small mixing bowl toss together the chicken, onions, bell pepper and olives. Spread evenly over the sauce on the crust.
• Spread the sliced tomatoes over the chicken topping. Sprinkle the cheese over the tomatoes.
• Bake at 425° for 16-18 minutes. I place the pizza straight onto the rack so the bottom gets a crisp on it.
• Slide onto a pizza stone or cutting board from the oven. Cut into slices, and garnish with cilantro.

CHICKEN MOLE

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

CHICKEN MOLE

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.

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.

MOCK MOLE CHICKEN PIZZA

Steps:

• preheat oven to 425.
• For sauce combine first six ingriedients In a saucepan and bring to a boil.
• stirring constantly.
• Combine chicken, pepper,onion and olives and mix.
• Spread Mole sauce over crust.
• Spoon chicken mixture over sauce.
• Arrange tomato slices over
• Add cheese on top.
• Bake 16-18 minutes.