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
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
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
CHICKEN WITH QUICK MOLE SAUCE
Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare--this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Chicken Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 13.5 g, Cholesterol 94.4 mg, Fat 24.4 g, Fiber 3.2 g, Protein 29.5 g, SaturatedFat 5.8 g, Sodium 631.5 mg, Sugar 8.4 g
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