CHICKEN MOLE CASSEROLE WITH OLIVES
Mole sauces have layers of rich flavor with mild to moderate heat. The chocolate in the sauce helps offset the heat without becoming a dominant flavor, which is why we added the spicy chocolate cinnamon cane sugar to this this dish originally submitted by Barbara L. White from Livingston, Texas. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano and cumin; cover and cook for 10 minutes. Stir in chili powder, spicy chocolate cinnamon sugar and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. , In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 622 calories, Fat 35g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 1568mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 50g protein.
CHICKEN AND OLIVE MOLE CASSEROLE
My southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. -Barbara White, Livingston, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate., In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 640 calories, Fat 36g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 1483mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 50g protein.
CHICKEN MOLE CASSEROLE
The key to a good mole is its rich, brown sauce with a hint of chocolate. The cocoa in this recipe lends richness without sweetness. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large skillet, saute chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender. , Add cocoa, brown sugar and seasonings; cook and stir over medium heat for 1 minute. Stir in corn and salsa; heat through. Transfer to a greased 11x7-in. baking dish., Cut each biscuit in half. Arrange biscuit pieces over chicken mixture with cut sides facing outer edge of dish, overlapping slightly. Brush with melted butter; sprinkle with cornmeal. , Bake, uncovered, 20-25 minutes or until biscuits are golden brown.
Nutrition Facts :
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
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