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.
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.
Time 6h25m Yield 12 servings. Number Of Ingredients 15 Steps:
Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
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.
Time 45m Yield 4 Number Of Ingredients 17 Steps:
Place butter, onion and garlic in a 3 quart microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften. Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes. Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.
Time 1h45m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth. Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with rice.
Time 1h25m Yield 4 servings Number Of Ingredients 15 Steps:
Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste. Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven. To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.
Time 30m Yield 4 serving(s) Number Of Ingredients 20 Steps:
Prepare instant brown rice according to package instructions. Heat a nonstick frying pan on medium, coat with cooking spray and add chicken pieces. Cook until light brown, remove and set aside. Set aside frying pan (do not wash). Coat a microwave-safe bowl with nonstick cooking spray and add onion and garlic. Cover with plastic wrap and microwave on high for 3 minutes or until onions are soft. Puree onions and remaining ingredients (except bittersweet chocolate and cocoa powder) in a blender to a thick paste, then pour into same frying pan. Heat on low-medium and add cocoa powder and bittersweet chocolate. Simmer, stirring constantly for 5 minutes. Add chicken and stir, simmering 5 more minutes. To serve, divided rice evenly among 4 dinner plates and top with equal amount of chicken mole. Garnish with sesame seeds if desired.
More about “quick chicken mole recipes”
Time 15m Yield 6 servings Number Of Ingredients 6 Steps:
Place a large sauté pan over medium heat, and add the oil. When the oil is hot, add the mole, and stir with a wooden spoon until the mole is softened. Add the chicken stock and tomatoes, and stir until smooth. Halve the chicken pieces and add to the mole. Simmer until reheated, about five minutes. To serve, place equal portions on four plates, and sprinkle each serving with sesame seeds. If desired, serve with white rice.
