CHOCOLATE CHICKEN MOLE
This recipe is from Ingrid Hoffman and it's so delicious. The flavors just meld together in a perfect mole. The ingredient list is long, but it really is an easy recipe. I like to serve mine over rice with some flour tortillas on the side.
Provided by Charmie777
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
- Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
- Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and the shredded chicken. Heat through.
- Top with avocado, toasted sesame seeds, or chopped peanuts if desired.
Nutrition Facts : Calories 544.8, Fat 31.6, SaturatedFat 7.6, Cholesterol 85, Sodium 203.5, Carbohydrate 42.3, Fiber 5.4, Sugar 26.5, Protein 29.6
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
CHICKEN WITH TOMATO CHOCOLATE SAUCE - MOLE STYLE
Some of the typical ingredients for original mole sauce are difficult to get here. Today I came up with this, and it turned out a pretty good adaptation of the real thing. For the harissa, you can use piri-piri, sambal olek or whatever kind of chili preparation you like.
Provided by Mia in Germany
Categories < 30 Mins
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- In a non-stick skillet heat coconut oil. Fry chicken breasts until nicely browned, about 2 minutes per side. Season with salt and pepper to taste.
- Add 1 teaspoon honey to the skillett, fry meat for 30 additional seconds per side.
- Remove from skillet.
- Saute minced garlic for 30-60 seconds.
- Deglaze skillett with 1/4 cup water, add tomato paste, harissa, ketchup and remaining water, add cinnamon and allspice.
- Stir in almond butter and chocolate, stir until smooth. Add more water, if too thick.
- Return chicken breasts into skillet, with any juices that may have gathered on the plate.
- Cover skillett and simmer on low heat for about 5 minutes or until chicken breasts are done.
- Serve with rice and salad.
Nutrition Facts : Calories 399, Fat 25.1, SaturatedFat 9.4, Cholesterol 92.8, Sodium 343.9, Carbohydrate 12.8, Fiber 2.8, Sugar 7.7, Protein 33.6
CHICKEN MOLE WITH CHIPOTLES
Steps:
- Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
- Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.
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
CHICKEN MOLE WITH CORIANDER RICE
If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate
Provided by Cassie Best
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 690 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
CHICKEN MOLE
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.
Provided by Jeanne Thiel Kelley
Categories Chicken Chocolate Sauté Low Cal High Fiber Cinco de Mayo Dinner Almond Healthy Potluck Tortillas Simmer Chile Pepper Bon Appétit Soy Free
Yield 12 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
- Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
- Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
- Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
- Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.
CHICKEN MOLE
If you're not familiar with chicken mole (pronounced mo-LAY), don't be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
SLOW-COOKER CHICKEN MOLE
Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h15m
Number Of Ingredients 14
Steps:
- Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
- Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.
Nutrition Facts : Calories 695 g, Fat 40 g, Fiber 5 g, Protein 59 g, SaturatedFat 11 g
More about "chocolate chicken mole recipes"
CHOCOLATE CHICKEN MOLE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 441 CaloriesCarbohydrate 20 gFat 28 g
CHOCOLATE CHICKEN MOLE - FOOD NETWORK UK
From foodnetwork.co.uk
Cuisine MexicanCategory Main-CourseServings 4
MEXICAN CHICKEN MOLE RECIPE WITH DARK CHOCOLATE
From wandercooks.com
4.8/5 (11)Calories 752 per servingCategory Dinner
MOLE (SAUCE) - WIKIPEDIA
From en.wikipedia.org
MARIO BATALI’S CHOCOLATE CHICKEN MOLE | THEBROOKCOOK
From thebrookcook.wordpress.com
CHICKEN MOLE WITH CREAMY SAUCE - RECIPES
From more.ctv.ca
CHICKEN MOLE | CHICKEN RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
CHOCOLATE CHICKEN MOLE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CHICKEN MOLE ENCHILADAS RECIPE | BON APPéTIT
From bonappetit.com
BRAISED CHICKEN WITH OAXACAN CHOCOLATE MOLE SAUCE - FOOD & WINE
From foodandwine.com
10 BEST MEXICAN CHOCOLATE MOLE SAUCE RECIPES | YUMMLY
From yummly.com
CHOCOLATE CHICKEN MOLE - DAIRY FREE RECIPES
From fooddiez.com
BEST CHICKEN MOLE RECIPE - HOW TO MAKE CHICKEN MOLE
From goodhousekeeping.com
HOW TO MAKE AUTHENTIC MOLE POBLANO WITH CHICKEN
From mexicanfoodjournal.com
SLOW COOKER CHOCOLATE CHICKEN MOLE | 1MD NUTRITION™
From 1md.org
WHAT IS MOLE? AND HOW TO MAKE MOLE | COOKING SCHOOL | FOOD …
From foodnetwork.com
THE BEST CHICKEN MOLE RECIPE | AUTHENTIC MEXICAN FOOD
From firstdayofhome.com
CHICKEN TENDERS IN MOLE SAUCE | HEART AND STROKE FOUNDATION
From heartandstroke.ca
CHOCOLATE BALSAMIC CHICKEN MOLE - OLIVE THE BEST
From olivethebest.com
MOLE CHICKEN | CANADIAN LIVING
From canadianliving.com
CHOCOLATE CHICKEN MOLE | RECIPE | CHICKEN MOLE, FOOD NETWORK …
From pinterest.ca
CHICKEN IN MEXICAN MOLE SAUCE - UNLOCK FOOD
From unlockfood.ca
EASY CHICKEN MOLE RECIPE - MUY BUENO COOKBOOK
From muybuenocookbook.com
MEXICAN CHILLI CHOCOLATE CHICKEN MOLE - BURKE'S BACKYARD
From burkesbackyard.com.au
CHOCOLATE MOLE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
CHICKEN MOLE RECIPE | FEASTING AT HOME
From feastingathome.com
WHAT TO SERVE WITH CHICKEN MOLE? 8 BEST SIDE DISHES
From eatdelights.com
CHICKEN MOLE RECIPE | FOOD & WINE
From foodandwine.com
SPICY CHOCOLATE CHICKEN MOLE - KUALI
From kuali.com
CHICKEN MOLE RECIPE - SERIOUS EATS
From seriouseats.com
CROCK POT CHOCOLATE CHICKEN MOLE – STEPH GAUDREAU
From stephgaudreau.com
ROAST CHICKEN WITH CHOCOLATE MOLE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE CHICKEN MOLE - VAHREHVAH
From vahrehvah.com
CHOCOLATE CHICKEN MOLE | RECIPE | FOOD NETWORK RECIPES, CHICKEN …
From pinterest.ca
SLOW-COOKER CHOCOLATE CHICKEN MOLE... AGAIN! - UP AND ALIVE
From upandalive.com
You'll also love