Chicken Mold Recipes

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CHICKEN MOLE



Chicken Mole image

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

12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
1 teaspoon salt
MOLE SAUCE:
1 can (28 ounces) whole tomatoes, drained
1 medium onion, chopped
2 dried ancho chiles, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, chopped
3 tablespoons olive oil
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, optional

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.

CHICKEN MOLE



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

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

CHICKEN MOLE



Chicken Mole image

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

3 tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4 (3 x 1/2-inch) strips orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 (3.1-ounce) disk Mexican chocolate,** chopped
Chopped fresh cilantro
Warm flour tortillas

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



Chicken Mole image

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

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

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 MOLD



Chicken Mold image

This is a great dish for summertime, and is also perfect for brunches, showers, teas, etc. I got the recipe years ago from a friend's mother. They served it at a wedding shower.

Provided by Cindy W.

Categories     Lunch/Snacks

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 (3 ounce) packages cream cheese
1 (10 3/4 ounce) can cream of chicken soup
1 small onion, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons gelatin
1/4 cup water
16 ounces cooked chicken, diced
1 cup celery, diced

Steps:

  • Combine cream cheese, soup, onion, Worcestershire, salt, and mayonnaise in double boiler over low heat. Stir till mixture is smooth. Remove from heat.
  • Add gelatin, which has been softened in the 1/4 cup water. Stir till blended.
  • Add chicken and celery, mix well.
  • Pour into mold. Chill in refrigerator till set. Un-mold and serve on a bed of lettuce.

Nutrition Facts : Calories 330.1, Fat 23.2, SaturatedFat 7.8, Cholesterol 76.6, Sodium 744, Carbohydrate 12, Fiber 0.3, Sugar 3, Protein 18.6

MOLDED CHICKEN



Molded Chicken image

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 chocolate chicken

Number Of Ingredients 6

Cocoa butter, melted
Various powdered food coloring
8 ounces bittersweet chocolate, tempered
48 ounces white chocolate, tempered
Special Equipment, see source link for information:
Chicken mold

Steps:

  • Make some "paint" by mixing the cocoa butter and a small amount of powdered food coloring. Make a few colors. It will be easier if you use yogurt machine to store and warm your paints. Use a paintbrush to paint the inside of the mold, applying color where you are inspired to do so (eyes, beak, etc.).
  • Using the paintbrush, very lightly paint the bittersweet chocolate into the feathers of the chicken. Using a ladle, fill the mold with white chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place the mold upside down on a wire rack over a sheet pan. Repeat with the other half of the mold. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. It is important to do this because when the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate harden.
  • If the chocolate is properly tempered, it will easily release from the mold. To unmold, rest your thumbs on the outside, and place your first two fingers on the inside and gently begin to lift the chocolate from the mold. Do not press or pull too hard, or you will break it. You will need to apply this lifting pressure to each side to loosen the chocolate from the mold. Glue the 2 halves of the chicken together with melted chocolate.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHICKEN MOLE



Chicken Mole image

This is NOT your traditional mole but still has a very authentic "mexican" flavor. I do not like the chocolate in traditional mole recipes and this one adds a bit of peanut butter which makes it more of a "Pollo con Guisada" or Mexican chicken with gravy which I tend to say is a chicken version of "Carne Guisada" or mexican beef/w gravy. I was taught how to make this by a very dear friend about 20 years ago. We have since parted ways and she is no longer in my life but NEVER far from my thoughts and ALWAYS in my heart.

Provided by Texaspollock

Categories     Chicken Thigh & Leg

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 cups water (for boiling)
2 -3 lbs chicken thighs (boiled and deboned)
1/4 cup oil
2 tablespoons creamy peanut butter
1/3 cup flour
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/4 teaspoon cumin
1 teaspoon chicken bouillon powder (or to taste)
1 tablespoon chili powder

Steps:

  • Boil chicken in large stock pot and reserve liquid.
  • In dutch oven, add oil, peanut butter, and flour and heat to light carmel color.
  • Add enough of the reserved liquid (from boiling the chicken) to create a smooth gravy. (start with about 2 cups and add more as needed until it reaches a smooth gravy texture).
  • Add salt, garlic, cumin, bouillon, and chili powder to gravy and stir until combined.
  • Add chicken thigh meat and serve over Spanish rice.

Nutrition Facts : Calories 464.3, Fat 35.2, SaturatedFat 8.6, Cholesterol 127.4, Sodium 608.7, Carbohydrate 7.6, Fiber 1, Sugar 0.8, Protein 28.6

EASY MOLDED CHICKEN SALAD



Easy Molded Chicken Salad image

This is a tasty Molded Chicken Salad. It is a culmination of a couple of recipes I found on the web. I don't have a jello mold so I use an 8x8" square Pyrex dish. The portions are quite thick. I am sure you can use a 9x13" baking instead if you want thinner portions.

Provided by AuntWoofieWoof

Categories     Chicken

Time 5h

Yield 1 oblong pan, 6 serving(s)

Number Of Ingredients 7

2 envelopes knox unflavored gelatin
1/2 cup cold water
2 1/2 cups chicken broth (homemade or canned)
1 cup mayonnaise or 1 cup Miracle Whip
1 diced green bell pepper, or red bell pepper or a combination (appx 1 cup)
8 green onions, diced (appx 3/4 cup)
2 cups diced cooked chicken

Steps:

  • Put the diced bell peppers and green onions in the same bowl.
  • Chill in refrigarator until ready to use.
  • Pour the chicken broth into a saucepan and bring it to a boil
  • Meanwhile, pour the cold water into a large mixing bowl.
  • Sprinkle the Knox Gelatin into it, stirring as you add until well mixed
  • Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved.
  • Add the Mayonnaise or Miracle Whip using the wire whisk until well mixed and no lumps appear.
  • Add the bell pepper and green onion mixture and mix well.
  • Add the diced chicken and mix well.
  • Pour the mixture into desired baking dish or jello mold.
  • Cover with lid or plastic wrap.
  • Refrigerate for 4 hours or untl set.
  • If using a Jello mold, unmold it onto a plate.
  • For a nice touch. place some lettuce leaves on the plate before unmolding the jello salad.
  • If using a cake pan or pyrex dish, serve the jello salad from it.

CHICKEN MOLE WITH CORIANDER RICE



Chicken mole with coriander rice image

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

2 ancho chillies
2 tbsp sunflower oil
8 bone-in chicken thighs , skins removed
2 onions , chopped
2 tsp ground cumin
1 ½ tsp cinnamon
3 garlic cloves , roughly chopped
50g raisin
2 tbsp smooth peanut butter
2 tbsp chipotle paste
400g can chopped tomato
25g dark chocolate (look for one with at least 70% cocoa solids)
1 small red onion , sliced into rings
juice 1 lime , plus wedges to serve (optional)
150ml pot soured cream
600g long grain rice
large bunch coriander , finely chopped
zest 2 limes and juice of 1

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

CRANBERRY CHICKEN MOLD



Cranberry Chicken Mold image

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: USA.

Provided by CJAY8248

Categories     < 30 Mins

Time 30m

Yield 1 mold, 10 serving(s)

Number Of Ingredients 15

1 tablespoon unflavored gelatin
1/4 cup cold water
2 cups whole cranberry sauce
1 cup crushed pineapple
1/2 cup walnuts, chopped
1 tablespoon lemon juice
1 tablespoon unflavored gelatin
1/4 cup water
1 cup mayonnaise
1/2 cup cold water
3 tablespoons lemon juice
3/4 teaspoon salt
2 cups diced cooked chicken
1/2 cup celery, diced
2 tablespoons chopped parsley

Steps:

  • For cranberry part: Dissolve gelatin and 1/4 cup water over (double boiler) hot water. Add cranberry sauce, pineapple, nuts, and lemon juice. Pour into 10x6" mold or pan. Chill until firm.
  • For chicken part: Prepare gelatin as before. Blend in mayonnaise, 1/2 cup cold water, lemon juice, salt, chicken, celery, and parsley. Pour over cranberry layer and chill. Serve in squares, with cranberry part on top.

Nutrition Facts : Calories 282.5, Fat 13.6, SaturatedFat 2, Cholesterol 27.1, Sodium 386.7, Carbohydrate 32.6, Fiber 1.3, Sugar 26.5, Protein 9.6

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