Mole Poblano With Chicken Wings Food

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CHICKEN MOLE POBLANO



Chicken Mole Poblano image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 26

2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving

Steps:

  • For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
  • Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
  • Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
  • Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

ESTELLA'S MOLE POBLANO CHICKEN



Estella's Mole Poblano Chicken image

Provided by Chuck Hughes

Categories     condiment

Time 2h45m

Yield 6 servings

Number Of Ingredients 24

8 dried ancho chiles, stemmed and seeded
2 poblano chiles, roasted, seeded and peeled
About 1/3 cup/80 ml chicken broth
Salt
1/4 cup/60 ml canola oil or lard, plus more for simmering
1/4 cup/60 ml whole almonds
1/4 cup/60 ml hazelnuts
1/4 cup/60 ml pecans
1/4 cup/60 ml sesame seeds
1/4 cup/60 ml raisins
1/2 teaspoon/2 ml anise seeds
1/2 teaspoon/2 ml cumin seeds
1/2 teaspoon/2 ml black peppercorns
3 whole cloves
1 cinnamon stick
6 cloves garlic, peeled
1 onion, sliced
1 plantain, cut into chunks
2 corn tortillas, toasted and torn apart
About 3 2/3 cup/910 ml chicken broth
1/4 cup/60 ml roughly chopped Mexican chocolate, such as Ibarra
1 tablespoon/15 ml sugar
Salt and freshly ground black pepper
Roasted, grilled or poached chicken, for serving

Steps:

  • For the chile paste: Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside.
  • For the mole: Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste.
  • In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.

MOLE POBLANO



Mole Poblano image

Provided by Food Network

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

1/4 pound sesame seeds
Olive oil, for cooking
1/4 pound almonds
1/4 pound peanuts
3 bananas or plantains
1 pound raisins
1/4 pound tomatoes
1 pound fire roasted poblano chiles, rehydrated in water
1/4 teaspoon aniseeds
1/4 teaspoon cinnamon
1 ounce unsweetened Mexican chocolate
2 pre-cooked turkey legs

Steps:

  • In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
  • In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.

CHICKEN WINGS WITH EASY MOLE SAUCE



Chicken Wings with Easy Mole Sauce image

Categories     Chicken     Onion     Tomato     Braise     Sauté     Super Bowl     Raisin     Spice     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 17

3 cups chopped onion
3 tablespoons vegetables oil
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
3 tablespoons chili powder
2 teaspoons sugar
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter
2 to 3 cups chicken broth
a 1-pound can tomatoes, drained and chopped
2 tablespoons raisins
3 garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
2 pounds chicken wings (about 10)
cooked rice as an accompaniment
1 teaspoon sesame seeds

Steps:

  • In a large heavy skillet sauté the onion in the oil over moderately high heat, stirring, until it is golden brown. In a mortar with a pestle crush the coriander seeds and the aniseed, stir them into the onion mixture with the chili powder, the sugar, the cinnamon, and the cloves, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the cocoa powder, the peanut butter, 2 cups of the broth, the tomatoes, the raisins, the garlic paste, and salt to taste and simmer the sauce, uncovered, stirring occasionally, for 20 minutes.
  • While the sauce is cooking cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. Pat the wings dry, season them with salt and pepper, and on the oiled rack of a broiler pan broil them, skin side up, under a preheated broiler about 4 inches from the heat for 10 minutes, or until they are golden. Turn the wings and broil them for 10 minutes more, or until they are golden. In a blender or food processor purée the sauce in batches, adding the remaining broth as necessary to thin it to the desired consistency. Transfer the sauce to the skillet, add the wings, and simmer the mixture, uncovered, for 30 minutes. Serve the wings with the mole sauce over the rice, sprinkled with the sesame seeds.

MOLE POBLANO



Mole Poblano image

You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 30m

Yield 8-1/2 cups.

Number Of Ingredients 16

3 medium tomatoes, coarsely chopped
6 each dried ancho, mulato and pasilla chilies, stems and seeds removed
10 tablespoons shortening, divided
1/4 cup sesame seeds, toasted
1/4 teaspoon each coriander seeds and aniseed, toasted
10 whole peppercorns
4 whole cloves
1 cinnamon stick (1/2 inch)
1/4 cup chopped almonds
1/4 cup salted pumpkin seeds or pepitas
3 garlic cloves, peeled
1/4 cup raisins
2 slices French bread (1 inch thick), cubed
8 cups chicken broth, divided
2 ounces Mexican chocolate, chopped
1/4 teaspoon salt

Steps:

  • In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.

Nutrition Facts : Calories 184 calories, Fat 12g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

CLASSIC MOLE POBLANO SAUCE WITH CHICKEN



Classic Mole Poblano Sauce With Chicken image

Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.

Provided by Rita1652

Categories     Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 23

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, chopped
2 garlic cloves, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
water or rum
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate square, to taste (or Mexican Chocolate, (or more)
4 boneless skinless chicken breasts
salt
pepper
paprika, to taste
corn kernel
cilantro
tomatillo

Steps:

  • Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
  • Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
  • Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.

Nutrition Facts : Calories 478, Fat 29.4, SaturatedFat 6.5, Cholesterol 75.5, Sodium 398.1, Carbohydrate 25.2, Fiber 7.5, Sugar 9.5, Protein 34

INSTANT CHICKEN MOLE POBLANO



Instant Chicken Mole Poblano image

An easy Chicken Mole Poblano recipe.

Categories     Chicken     Pepper     Poultry     Rice     Stew     Quick & Easy     Hot Pepper     Winter     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 cups long-grain white rice
2 1/2 cups water
3/4 teaspoon salt
1 (8 1/4-oz) jar mole poblano such as Doña María brand*
2 (14-oz) cans reduced-sodium chicken broth (3 1/2 cups)
4 small skinless boneless chicken breast halves (1 1/4 to 1 1/2 lb total)
Garnish:
Garnish: 1 tablespoon sesame seeds, toasted

Steps:

  • Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork.
  • While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly).
  • *Available at mexgrocer.com and some Latino markets.

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