SLOW-COOKER CHICKEN MOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 5h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
- Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
- Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
- Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
- For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
- To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
- Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.
CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
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
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
CHICKEN MOLE TACOS
Make and share this Chicken Mole Tacos recipe from Food.com.
Provided by Tarteausucre
Categories Mexican
Time 25m
Yield 2 tacos, 1 serving(s)
Number Of Ingredients 8
Steps:
- Make it: Grill, bake, or broil chicken breast until it reaches 165 F, and thinly slice or shred chicken. (To save time, use rotisserie chicken, skin removed.)
- Sautee cocoa powder, cumin and garlic in olive oil for 2 minutes.
- Add tomato sauce and simmer for another 7 minutes.
- Mix sauce with chicken and serve in tortillas, topped with lettuce.
Nutrition Facts : Calories 770.2, Fat 33.2, SaturatedFat 7.1, Cholesterol 54.4, Sodium 964.3, Carbohydrate 85.4, Fiber 8.2, Sugar 8.5, Protein 32.4
EASY DUTCH OVEN SHREDDED CHICKEN MOLè TACOS (SPICY) RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, serrano peppers, chicken stock, oil, small yellow onion, Doña Maria MOLÈ Sauce, Rotel Chillies, chipotle peppers in adobo, garlic, salt, pepper, small tortilla, fresh cilantro, queso fresco, pickled red onion
Provided by Tucker Zimmerman
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
- In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
- Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
- Return chicken to pot, submerging in sauce. Add more stock if needed.
- Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
- Remove the pot from the oven. Remove the chicken and let rest.
- Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
- Assemble tacos, topping as desired. Serve.
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Category Healthy Chicken Taco RecipesCalories 460 per servingTotal Time 3 hrs
- Combine tomatoes and their juice, beer (or broth), almonds, sesame seeds, chiles, garlic, oregano, salt, cinnamon, allspice and cloves in a blender. Puree for 1 minute, scraping down the sides once or twice.
- Coat a 5- to 6-quart slow cooker with cooking spray. Pour in the sauce, then nestle chicken into it. Cover and cook on High for 3 hours or Low for 6 hours.
- Remove the chicken from the sauce. Using 2 forks, shred the meat into bite-size pieces. Stir chocolate into the sauce, then stir the chicken back in.
- Serve the chicken mole in corn tortillas, topped with sesame seeds and radish slices, with lime wedges on the side, if desired.
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