Time 2h Yield 4 servings Number Of Ingredients 17 Steps:
Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside. Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender. Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes. Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt. Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds. Photgraph by Con Poulos
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 30m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In the 1 tbsp of oil place the chicken skin down, in a large sauce pan or frying pan. One large enough to make your sauce in later.Fry the chicken on both sides until skin is brown and slightly. Season with salt, pepper,and garlic to your own taste,(Garlic being optional,I love it but others don’t) After chicken is done, set aside and let cool while you make the sauce. Then shred the chicken with a fork or by hand. Removing any veins or fat and skin from the chicken. With the drippings in the pan from the chicken put your chili powder and flour, brown very slightly.(should be a smooth paste now if not add some oil,or if too oily add flour) Remove from heat and add the water about 1/2 cup at a time while whisking to keep it a smooth paste. Once you have it smooth, return to heat and continue to add water and whisk add about 8 oz. of water then let cook for a few minutes, whisk then add more. Repeat water and whisking and heating until it is a thick gravy. Now you can add Salt, pepper, cumin and garlic to your own taste. After you have the sauce to the desired consistency add the shredded chicken and serve with red rice and flour tortillas.
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 40m Yield 5-6 serving(s) Number Of Ingredients 3 Steps:
In a heavy sauce pan boil the chicken thighs, no need to salt the water but you may if you desire. Don’t discard the cooking water you will use it later. In a blender combine the premade Mole sauce and jalapenos. Using the jar the Mole came in add 3 jarfuls of the cooking water you used to cook the chicken. Blend until smooth and you don’t see chunks of jalapenos. (Note: before blending you may want to wait for the water to cool down for a few minutes the heat of the water may make your blender top fly off spraying mole sauce everywhere. Experience talks–trust me.). Discard the unused water, leaving the chicken in the pot, once you have blended the mole sauce add it to the chicken and stir heating it through. Serve and enjoy! Try it with my Rice Recipe #199280, and corn tortillas.
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 50m Yield 3 Number Of Ingredients 16 Steps:
Heat the oil in a large deep skillet over medium heat. Add onions, and cook for a few minutes, then stir in tomatoes, and cook until they release all of their juice. Stir in the hot chile peppers, cilantro, black pepper and sugar. Bring to a boil, and let it cook for about 10 minutes to thicken. Add chicken breasts to the skillet, along with the oregano, cinnamon, cumin, bay leaf, chocolate and lime juice. Simmer over medium heat for 15 to 20 minutes or until chicken breasts are cooked through. Chicken breasts should have an internal temperature of 170 degrees F (75 degrees C) when fully cooked. Remove bay leaf, and serve chicken breasts smothered in sauce. Garnish with additional fresh parsley or cilantro.
Yield serves 4 to 6 Number Of Ingredients 18 Steps:
To cook the chicken, combine the chicken, onions, carrots, celery, garlic, and bay leaves in a large heavy pot. Add 12 cups water and bring to a boil over high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 45 minutes. Transfer the chicken to a large bowl, and let it cool. Cut the chicken into 6 pieces and set aside in the refrigerator. Strain the cooking liquid into a large saucepan (discard the vegetables) and boil over high heat until reduced to 3 cups, about 1 hour. Remove from the heat. To make the mole sauce, measure out and rewarm (if necessary) 1 1/4 cups of the reduced cooking liquid. Soak the chiles in the liquid for 15 minutes. Drain well, and discard the chile-soaking liquid. Heat the olive oil in a large heavy saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until translucent. Transfer the mixture to a blender and add the chiles, 1 1/2 cups reduced cooking liquid, and the peanut butter, tostadas, sugar, and oregano. 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. Stir the chocolate into the mole, and season to taste with salt and pepper. Add the cooked chicken pieces and stir until the chicken is heated through, about 5 minutes. Ibarra Chocolate Flavored with cinnamon, almonds, and vanilla, Ibarra chocolate is available in Mexican markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It’s used in the preparation of a Mexican hot chocolate drink and certain specialties such as Ancho-Chocolate Braised Short Ribs (page 128). One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon, and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.
Time 5h15m Yield 6 Number Of Ingredients 15 Steps:
Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce. Cover; cook on Low until chicken is very tender, about 5 hours.
Time 9h30m Yield 8 Number Of Ingredients 15 Steps:
Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce. Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours. Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.
More about “simple chicken mole recipes”
Yield 12 servings Number Of Ingredients 17 Steps:
Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl. Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes. Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes. Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.
