Quick Chicken Mole Food

QUICK-FIX CHICKEN CHILI MOLE

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.

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

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.

CHICKEN WITH QUICK MOLE SAUCE

Steps:

• 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.
• Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.

QUICK CHICKEN MOLE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a saute pan over medium heat. Add onion and saute until translucent.
• Add garlic and spices and continue to saute to toast and develop flavor.
• Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.
• Simmer for 10 minutes.
• Strain and puree until smooth.
• Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides.
• Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.
• Garnish with pepitas and serve with rice.

EASY CHICKEN MOLE

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.

QUICK CHICKEN MOLE IN TORTILLAS

Steps:

• Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.
• Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven.
• To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.

QUICK CHICKEN MOLE IN TORTILLAS

Steps:

• Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.
• Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven.
• To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.

QUICK MEXICAN PORK (OR CHICKEN) MOLE

Steps:

• Cook and stir onion and garlic in oil on medium heat until tender.
• Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
• Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
• Serve with 2 cups of rice.

EASY CHICKEN MOLE

Steps:

• In a heavy sauce pan boil the chicken thighs, no need to salt the water but you may if you desire. Don't discard the cooking water you will use it later.
• In a blender combine the premade Mole sauce and jalapenos. Using the jar the Mole came in add 3 jarfuls of the cooking water you used to cook the chicken. Blend until smooth and you don't see chunks of jalapenos.
• (Note: before blending you may want to wait for the water to cool down for a few minutes the heat of the water may make your blender top fly off spraying mole sauce everywhere. Experience talks--trust me.).
• Discard the unused water, leaving the chicken in the pot, once you have blended the mole sauce add it to the chicken and stir heating it through.
• Serve and enjoy! Try it with my Rice Recipe #199280, and corn tortillas.

QUICK AND EASY CHICKEN MOLE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
• For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
• Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
• Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.

QUICK CHICKEN MOLE

Steps:

• Prepare instant brown rice according to package instructions.
• Heat a nonstick frying pan on medium, coat with cooking spray and add chicken pieces. Cook until light brown, remove and set aside. Set aside frying pan (do not wash).
• Coat a microwave-safe bowl with nonstick cooking spray and add onion and garlic. Cover with plastic wrap and microwave on high for 3 minutes or until onions are soft. Puree onions and remaining ingredients (except bittersweet chocolate and cocoa powder) in a blender to a thick paste, then pour into same frying pan. Heat on low-medium and add cocoa powder and bittersweet chocolate. Simmer, stirring constantly for 5 minutes. Add chicken and stir, simmering 5 more minutes.
• To serve, divided rice evenly among 4 dinner plates and top with equal amount of chicken mole. Garnish with sesame seeds if desired.