ESTELLA'S MOLE POBLANO CHICKEN
Steps:
- For the chile paste: Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside.
- For the mole: Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste.
- In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.
MOLE POBLANO WITH CHICKEN WINGS
Provided by Jet Tila
Time 9h55m
Yield 8 to 12 servings
Number Of Ingredients 33
Steps:
- For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered.
- The next day, drain the chiles, then pat dry and reserve the soaking liquid.
- For the mole sauce: Preheat a grill pan over medium-high heat.
- Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok.
- Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes.
- Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt.
- Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt.
- Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved chile liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt.
- For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
- Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes.
- Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated.
- Add the wings to a platter and top with the parsley and pomegranate seeds.
CLASSIC MOLE POBLANO SAUCE WITH CHICKEN
Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.
Provided by Rita1652
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
- Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
- Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.
Nutrition Facts : Calories 478, Fat 29.4, SaturatedFat 6.5, Cholesterol 75.5, Sodium 398.1, Carbohydrate 25.2, Fiber 7.5, Sugar 9.5, Protein 34
CHICKEN IN MOLE, PUEBLA STYLE
Provided by Tom Gilliland
Categories Chicken Chocolate Garlic Nut Pepper Fry Cinco de Mayo Dinner Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
- Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
- Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
- Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.
More about "chicken mole poblano recipes"
CHICKEN MOLE POBLANO RECIPE - BBC FOOD
Method Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a... Place the same pan over a medium …
From bbc.co.uk
Cuisine MexicanCategory Main CourseServings 4
From bbc.co.uk
Cuisine MexicanCategory Main CourseServings 4
See details
CHICKEN MOLE POBLANO – HERBIE’S SPICES
Instructions. Place chicken in a saucepan with onion, garlic, salt and water to cover. Bring to a simmer then turn heat off so chicken poaches gently. Meanwhile, heat 1 tablespoon of the oil in a pan and add onion and sugar. Stir …
From herbies.com.au
From herbies.com.au
See details
MOLE POBLANO WITH CHICKEN : RECIPE - GOURMETSLEUTH
Cover the skillet and set it aside off the heat. Using the skillet the chicken was cooked in, return the chicken to the skillet. Pour the mole sauce over the chicken, turning the pieces about in the sauce to coat them evenly. Cover the …
From gourmetsleuth.com
From gourmetsleuth.com
See details
AUTHENTIC MOLE POBLANO RECIPE - THE SPRUCE EATS
2022-02-14 Ingredients 1/4 cup vegetable oil 12 dried ancho chiles 12 dried pasilla chiles 1/4 cup coarsely chopped garlic 1 cup raisins 1/2 cup shelled pistachios 1/2 cup pepitas 1/4 cup sesame seeds 1 cup water 1 medium …
From thespruceeats.com
From thespruceeats.com
See details
MOLE POBLANO WITH CHICKEN RECIPE | CLEAN DINNER RECIPES
Remove from saucepan and set aside. Add 2 tsp oil to pan and heat on medium-high. Add onion and garlic and sauté, stirring often, for 2 to 3 minutes. 3. To saucepan, add coconut sugar, oregano, cumin and cinnamon and cook for 2 …
From cleaneatingmag.com
From cleaneatingmag.com
See details
CHICKEN MOLE POBLANO RECIPE - PILLSBURY.COM
1. In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth. 2. In 12-inch skillet, place chicken …
From pillsbury.com
From pillsbury.com
See details
HOW TO MAKE AUTHENTIC MOLE POBLANO WITH CHICKEN
From mexicanfoodjournal.com
3.9/5 (8)Category ChickenServings 6Total Time 2 hrs
See details
CHICKEN MOLE POBLANO - G'DAY SOUFFLé
2017-02-23 Place the chicken pieces in a casserole dish or Dutch oven, cover the pieces with the Mole sauce. Add a splash of chicken stock to ‘moisten’ the mixture. Bake for about one …
From gdaysouffle.com
From gdaysouffle.com
See details
CHICKEN MOLE POBLANO | CAVA RECIPES | D.O. CAVA
1. Place the half onion, garlic cloves, chicken and salt in a pan with the 3 litres of water. Cook for between 45 - 60 minutes. 2. While the chicken is cooking, start preparing the mole. Fry all the …
From cava.wine
From cava.wine
See details
POLLO CON MOLE POBLANO - A SPICY PERSPECTIVE
2022-05-04 Steps to Make Pollo con Mole Poblano. Set a large sauté pan over medium-high heat. Add the butter to the pan. Season the chicken with salt and pepper on both sides. Once …
From aspicyperspective.com
From aspicyperspective.com
See details
15 MOLE ENCHILADAS - SELECTED RECIPES
Chicken Mole Enchiladas Recipe. 1 hr 15 min. Almond butter, sour cream, coconut oil, cocoa powder, corn tortillas. 5.0 4. Evolving Table. Chicken Mole Enchiladas. ... Stuffed peppers: …
From selectedrecipe.com
From selectedrecipe.com
See details
CHICKEN MOLE RECIPE - FOOD & WINE
2021-02-18 Heat 1/4 cup vegetable oil in a 12-inch skillet over medium-high. Add 8 garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, onions, and 1/2 …
From foodandwine.com
From foodandwine.com
See details
CHICKEN MOLE POBLANO - OAKTOWN SPICE SHOP
Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along …
From oaktownspiceshop.com
From oaktownspiceshop.com
See details
CHICKEN MOLE POBLANO - PIQUANT POST
Place chicken in an oven safe baking dish and pour mole sauce over chicken, turning the pieces to completely coat. Bake in oven for 35 to 40 mins or until chicken reaches 165 deg. Remove …
From piquantpost.com
From piquantpost.com
See details
MOLE POBLANO CHICKEN | EL GUAPO - MCCORMICK
INSTRUCTIONS 1 Preheat oven to 325°F. Wipe outside of chilis with damp paper towel to remove any dust. Place chilis on shallow baking... 2 Roast until fragrant, about 5 minutes. …
From mccormick.com
From mccormick.com
See details
CHICKEN MOLE POBLANO : RECIPES - COOKING CHANNEL
Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole …
From cookingchanneltv.com
From cookingchanneltv.com
See details
CHICKEN IN MOLE SAUCE (MOLE POBLANO) RECIPE - EASY RECIPES
How do you cook mole poblano with chicken? Use either Doña Maria or Rogelio Bueno. Put 2tbs oil in a pan, warm add entire bottle of mole, whisk and cook on low heat 3 minutes. Add 2 …
From recipegoulash.cc
From recipegoulash.cc
See details
MOLE CHICKEN CHILI RECIPES
Steps: In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 …
From findrecipes.info
From findrecipes.info
See details
ESTELLA'S MOLE POBLANO CHICKEN : RECIPES - COOKING CHANNEL
In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and …
From cookingchanneltv.com
From cookingchanneltv.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love