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
ELOTE EN VASO
Elote is Mexican grilled corn, often served in a cup.
Provided by jlmartin621
Categories Side Dish Vegetables Corn
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
- Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 22.8 g, Cholesterol 42.2 mg, Fat 24.1 g, Fiber 3.1 g, Protein 6.3 g, SaturatedFat 9.3 g, Sodium 263.2 mg, Sugar 3.8 g
CHICKEN MOLE WITH FOUR CHILES
An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!
Provided by Ty
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
- Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
- Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
- If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
- Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
- Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
- Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
- Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g
INSTANT POT® CHICKEN MOLE TACOS
This super-simple and authentic-tasting mole requires an Instant Pot® and a bottled mole simmer sauce. You will cut hours off of prep and cook time, and your family will rave over this fantastic Mexican dish. You can also serve this as a chicken taco bowl.
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
- Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid.
- Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 38.1 g, Cholesterol 66.1 mg, Fat 20.8 g, Fiber 10.8 g, Protein 32.7 g, SaturatedFat 2.7 g, Sodium 1322.6 mg, Sugar 9 g
MOLE POBLANO SAUCE
Mole is a rich, dark, reddish-brown, smooth sauce made spicy and robust with a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground sesame or pumpkin seeds. Its best-known ingredient is Mexican chocolate which is used sparingly. The chocolate, flavored with cinnamon, almonds, and vanilla, provides richness to the sauce without adding a cloyingly sweet aftertaste. In Mexico, mole, commonly served with poultry, is prepared in hundreds of ways. Its roster of ingredients can number few as four and as many as four dozen.
Provided by unsane1047
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
- Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 13 g, Fat 6.4 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 52.5 mg, Sugar 5.8 g
SLOW COOKER CHICKEN MOLE
A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!
Provided by ELAINE05
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 5h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
- Cover; cook on Low until chicken is very tender, about 5 hours.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 28.1 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 290.2 mg, Sugar 9.9 g
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