Mole Chicken Chili Recipes

SLOW COOKER CHICKEN MOLE CHILI

Steps:

• Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes.
• Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs and beans. Cover and cook on LOW until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours.
• Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro.

CHICKEN MOLE CHILI

Steps:

• In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
• Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
• Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.

MOLE CHICKEN CHILI

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 minutes, stirring frequently.
• Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.

QUICK-FIX CHICKEN CHILI MOLE

Steps:

• In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.
• Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

CHICKEN MOLE WITH FOUR CHILES

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.

MOLE CHICKEN CHILI

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 minutes, stirring frequently.
• Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
• Heat to boiling.
• Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
• Sprinkle individual servings with pepitas.
• Serve with corn tortillas.

CHICKEN MOLE

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.