CHICKEN IN MOLE SAUCE
Chocolate is the surprising ingredient in this one. Serve it over rice or with a side of veggies.
Provided by deondra
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
- Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
- Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
- Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.
Nutrition Facts : Calories 875.1 calories, Carbohydrate 14.6 g, Cholesterol 259.2 mg, Fat 63.8 g, Fiber 3.5 g, Protein 60.1 g, SaturatedFat 21.8 g, Sodium 1026.4 mg, Sugar 5 g
POLLO EN MOLE (CHICKEN IN MOLE SAUCE)
A chicken dish from the Yucatan Peninsula of Mexico. I found it on a website stating that it came from a family in Cancun.
Provided by coconutcream
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and cut into large chunks.
- Place in a pot with enough water to cover the chicken and bring to a boil.
- Reduce heat and simmer on medium for about 15 minutes.
- Remove all of the broth and add back 1 cup of that broth to the pot.
- Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
- Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
- Serve with warm tortillas.
YUCATAN MARINATED CHICKEN SKEWERS WITH PEANUT-RED CHILE MOLE SAUCE
Provided by Bobby Flay
Categories appetizer
Time 8h5m
Yield 8 appetizer servings
Number Of Ingredients 26
Steps:
- Whisk together the orange juice, lime juice, chile powder, and garlic in a non-reactive large baking dish. Add chicken cubes and turn to coat. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
- Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.
- Thread each piece of chicken onto a skewer. Season with salt and grill for about 3 minutes on each side, or until cooked through completely. Place each skewer in a Bibb lettuce leaf, drizzle with Peanut-Red Chile Mole Sauce, and garnish with cilantro and mint.
- Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook until soft. Add the mango, peanuts, sesame seeds, ginger, allspice, and cloves and cook for 10 minutes, stirring often. Add the cinnamon, chiles, and stock, and season with salt and pepper; cook for 1 hour. Add the tortillas and cook for another hour.
- Remove cinnamon sticks and carefully ladle the hot mixture, in batches, into a blender* and blend until smooth. Strain the sauce through a fine mesh strainer into a clean saucepan and cook until slightly thickened.
SKEWERED CHICKEN IN MOLE SAUCE
The original for this was clipped out of a newspaper-I've adjusted the spices to suit my taste. I also like to garnish with chopped cilantro.
Provided by Diana Adcock
Categories Poultry
Time 9h2m
Yield 12 skewers, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan saute onions in the oil until browned.
- Add the coriander, aniseed, chili powder, sugar, cinnamon and cloves.
- Cook for 2 minutes.
- Add tomatoes, P.
- B.
- ,cocoa powder, 2 cups of the broth, raisins and garlic.
- Bring to a boil then reduce to a simmer-stirring.
- Taste then season with salt and pepper.
- Remove from heat, cool slightly and then puree to smooth.
- Use remaining broth if needed.
- Set aside about 1/2-3/4 cup for dipping.
- Let cool and then marinate chicken for 4 hours in fridge.
- Skewer chicken on bamboo skewers and place on an oiled baking sheet.
- Bake at 350 for 12-14 minutes.
- Serve hot with the reserved dip.
Nutrition Facts : Calories 559.9, Fat 10.2, SaturatedFat 2.2, Cholesterol 222.4, Sodium 548.5, Carbohydrate 21, Fiber 2.9, Sugar 10.7, Protein 92
SKEWERED CHICKEN WITH LEMON BUTTER SAUCE
Steps:
- Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
- Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.
- Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.
- Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.
SUPER EASY FAST CHICKEN MOLE SAUCE
This stuff is amazingly good and inexpensive - with none of the hassle (grinding nuts? Who has time?) of making mole from scratch. This is a good sauce - slightly sweet, not bitter. Buy the jarred mole and mexican hot chocolate in the international food aisle of your grocery store.
Provided by Spit In Soup
Categories Mexican
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a pam coated skillet on medium heat. Add mole sauce and whisk as it browns lightly.
- Add tomato paste and whisk while adding stock just until gravy consistency.
- Add peanut butter and brown sugar (add more by the t until desired sweetness), stirring constantly.
- Add cinnamon stick and simmer sauce for 1 1/2 hrs to thicken.
- Add chocolate, let melt and stir.
- Salt and pepper to taste.
- Add cooked boneless, skinless chicken meat in sauce till hot thru. Serve with soft tortillas, corn or flour.
Nutrition Facts : Calories 518.4, Fat 17.6, SaturatedFat 3, Cholesterol 0.8, Sodium 1111.3, Carbohydrate 77.3, Fiber 7.7, Sugar 15.6, Protein 14.5
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