Abuelas Chicken Mole Recipes

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CHICKEN MOLE



Chicken Mole image

Chicken Mole

Provided by Jenny Wells

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

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.

Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g

SLOW-COOKER CHICKEN MOLE



Slow-Cooker Chicken Mole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 25

1 ancho chile
1 pasilla chile
1/4 cup slivered almonds
2 tablespoons raw pepitas
3 ounces Mexican chocolate, roughly chopped (about 1/2 cup)
1/2 cup chopped yellow onion (about 1/2 small onion)
2 teaspoons minced garlic (1 to 2 cloves)
1 tablespoon toasted sesame seeds
One 14.5-ounce can stewed tomatoes
1/4 cup golden raisins
1/4 cup apple cider vinegar
2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
Kosher salt
1 1/2 pounds bone-in, skinless chicken breasts
1 1/4 pounds bone-in, skinless whole chicken legs
1/4 cup thinly sliced radishes (about 4 radishes), plus the leaves from 1 bunch
1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice (1 to 2 limes)
10 white corn tortillas
2 limes, cut into wedges
1 tablespoon toasted sesame seeds

Steps:

  • For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
  • Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
  • Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
  • Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
  • For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
  • To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
  • Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

EASY CHICKEN MOLE



Easy Chicken Mole image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
1 3/4 cups chicken broth
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon crumbled dried oregano
2 corn tostadas, torn into pieces
Salt and freshly ground black pepper
1 rotisserie chicken, cut into 6 pieces

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.

CHICKEN MOLE



Chicken Mole image

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 26

1 (4-pound) chicken, cut into pieces
1 medium white onion, peeled and quartered
5 cloves garlic, peeled and smashed
1 sprig oregano
1 sprig thyme
Cilantro stems
1/2 teaspoon black peppercorns
Steamed white rice or Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
Corn Tortillas, accompaniment
4 dried ancho chiles, stemmed, seeded, and deveined
4 dried mulato chiles
4 pasilla chiles
1 quart chicken stock, reserved from poaching chicken, above
5 tablespoons vegetable oil, divided
2 tablespoons sesame seeds
2 tablespoons shelled unsalted peanuts
1 medium white onion, cut into large dice
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
2 whole cloves
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
2 ounces Mexican chocolate or unsweetened chocolate, chopped
3/4 teaspoon salt

Steps:

  • In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.
  • In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree, adding chicken stock as necessary, to blend.
  • In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chiles. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste.
  • To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil. Reduce the heat, and cook, stirring, to melt the chocolate. Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
  • To serve, spoon the rice into the center of a large platter. Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.

CHICKEN IN MOLE, PUEBLA STYLE



Chicken in Mole, Puebla Style image

Provided by Tom Gilliland

Categories     Chicken     Chocolate     Garlic     Nut     Pepper     Fry     Cinco de Mayo     Dinner     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 30

4 pounds chicken pieces, skin on
Sea salt and ground black pepper to taste
2 tablespoons sesame seeds, toasted, for garnish
white rice
Mole Poblano
Makes 9 cups.
9 mulato chiles*
7 pasilla chiles*
6 ancho chiles*
1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
4 or 5 tomatillos,** husked and cooked until soft
5 whole cloves
20 whole black peppercorns
1-inch piece of a Mexican cinnamon stick***
1 tablespoon seeds from the chiles, toasted
1/2 teaspoon anise seeds, toasted
1/4 teaspoon coriander seeds, toasted
8 tablespoons sesame seeds, toasted
4 garlic cloves, roasted
3 tablespoons raisins
20 whole almonds, blanched
1/4 cup pumpkin seeds****
2 corn tortillas, torn into pieces
3 stale French rolls, cut into 1-inch slices
6 to 7 cups reserved chicken broth as needed
1 1/2 ounces Mexican chocolate, chopped
*Mulato, pasilla, and ancho chiles are three varieties of dried chiles often used in Mexican cooking. The ancho chile (a poblano that has ripened to a dark red color and dried) is rust-colored, broad at the stem and narrowing to a triangular tip. The mulato, a relative to the poblano, is dark brown and triangular. The shiny black pasilla chile, a dried chilaca chile, is narrow and five to six inches long. Good quality chiles should be fragrant and pliable. Wipe them carefully with a damp cloth or a paper towel to remove any dust.
**Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.
***Mexican cinnamon, known as canela, is the bark of the true cinnamon tree, native to Sri Lanka. It is sold in very thin and somewhat flaky curled sticks and is much softer than the more common variant of cinnamon, which comes from the bark of the cassia tree.
****Also known as pepitas, the pumpkin seeds used in Mexican cooking are hulled. When frying or toasting pumpkin seeds in a dry skillet, keep a cover handy, as they will pop like popcorn.

Steps:

  • In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
  • Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
  • Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
  • Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.

CHICKEN MOLE WITH FOUR CHILES



Chicken Mole with Four Chiles image

An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!

Provided by Ty

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 3h

Yield 8

Number Of Ingredients 16

4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled and chopped
½ cup almonds
½ cup peanuts
⅛ cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1 tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

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.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g

ABUELA'S CHICKEN



Abuela's Chicken image

My friend from Spain had me over for dinner, and her Abuela (gramma) made this for us. And this is what we had. WOW! It was sooo good, so I begged for the recipe.

Provided by Little Italy

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 lbs chicken breasts
5 tablespoons oil
1 teaspoon sugar
4 tablespoons tomato paste
1/4 cup green pepper, chopped
1 pinch oregano
1 teaspoon garlic, pressed
1 pinch black pepper
1/8 cup olive, pitted and chopped (optional)
1/4 cup celery, chopped
1 teaspoon parsley, finely chopped
1 teaspoon coriander, finely chopped
1/2 teaspoon thyme leaves
salt
4 cups rice
7 cups water

Steps:

  • Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
  • In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
  • Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

Nutrition Facts : Calories 1654.5, Fat 60.2, SaturatedFat 14.9, Cholesterol 290.6, Sodium 428.8, Carbohydrate 159.7, Fiber 3.8, Sugar 3.4, Protein 108.4

AUTHENTIC MOLE FROM VERACRUZ MEXICO



Authentic Mole from Veracruz Mexico image

My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US.

Provided by cervantesbrandi

Categories     Poultry

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 whole chicken (cut in pieces)
3 tablespoons chicken base (or 3 chicken bouillon cubes)
6 cups water
1/2 cup oil
4 ancho chilies
4 pasilla chiles
4 mulato chilies
3 prunes (seedless)
1 tablespoon raisins
1/4 teaspoon anise
1 banana (actually you will need a platano but an unripened banana can work too, peeled and mashed)
1 tablespoon sesame seeds
1 tablespoon unsalted peanuts
1/4 cinnamon stick
6 shortbread cookies (prefferably Maria's brand galletas)
2 whole cloves
2 black peppercorns
1/4 small white onion
1 garlic clove
1 corn tortilla (fried)
1 tablespoon piloncillo (can use brown sugar if you cannot find piloncillo)
1 tablespoon mexican chocolate (I use abuela brand)

Steps:

  • Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
  • While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
  • Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
  • When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
  • Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
  • Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
  • Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
  • Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
  • Enjoy!

Nutrition Facts : Calories 1210.1, Fat 88.6, SaturatedFat 20, Cholesterol 246.2, Sodium 361.1, Carbohydrate 42.7, Fiber 9.1, Sugar 12.2, Protein 63.6

SUPER CHICKEN MOLE



Super Chicken Mole image

A straightforward version of the classic Chicken Mole. Chicken breasts are simmered in a dark tomato chile sauce with a hint of chocolate. Serve with rice or corn tortillas.

Provided by Darren

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 50m

Yield 3

Number Of Ingredients 16

2 tablespoons vegetable oil
2 onions, finely chopped
1 pound tomatoes, chopped
2 tablespoons chopped fresh parsley
2 hot chile peppers, minced
1 tablespoon finely chopped fresh cilantro
ground black pepper to taste
½ teaspoon white sugar
3 skinless, boneless chicken breast halves
¼ cup chopped fresh oregano
½ teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
2 (1 ounce) squares unsweetened chocolate, grated
½ lime, juiced
1 bunch chopped cilantro

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.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 24.9 g, Cholesterol 60.9 mg, Fat 22.1 g, Fiber 7.6 g, Protein 28.9 g, SaturatedFat 8.2 g, Sodium 79.1 mg, Sugar 9.8 g

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From wandercooks.com


CLASSIC MEXICAN CHICKEN MOLE (GLUTEN FREE) - THE BUTTER HALF
2018-10-09 In a large stockpot, bring the water to a boil. Add in the chicken breasts, onion, celery, carrots, garlic and salt. Boil the chicken for 45 to 60 minutes until tender and falling apart. Remove the chicken, celery and carrots. Once the chicken cools, shred it into large pieces. Add the mole paste, sugar, cocoa powder and cinnamon to the broth.
From thebutterhalf.com


17 ABUELA CHICKEN MOLE IDEAS IN 2021 | MEXICAN FOOD RECIPES …
Mar 11, 2021 - Explore Yolie Marruffo's board "abuela chicken mole" on Pinterest. See more ideas about mexican food recipes authentic, mexican food recipes, recipes.
From pinterest.com


CHICKEN WITH MOLE - GOYA FOODS
Season chicken with Adobo. In large skillet on medium, heat oil. Brown chicken on both sides. Pour off any fat. Add mole and stir so chicken is completely covered by sauce. Bring to boil, reduce heat to low and simmer, partially covered until chicken is cooked through, about 25 minutes. Stir occasionally, adding more water or broth if sauce ...
From goya.com


EASY CHICKEN MOLE - EASY PEASY FOODIE
Fry for 2 minutes. Add the chicken, tomatoes, bay leaves, maple syrup, salt and pepper and bring to the boil. Turn down the heat and cook for 25 minutes. After 25 minutes remove the chicken from the pan and shred using 2 forks. Return the chicken to the pan and add the lime juice and coriander. Cook for a further 2-3 minutes.
From easypeasyfoodie.com


QUICK CHICKEN MOLE | PAULA DEEN
2011-02-19 Preheat oven to 350 °F. Heat oil in a sauté 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. Sear the chicken in a heavy ...
From pauladeen.com


ABUELA'S CHICKEN MOLE | RECIPE | CHICKEN MOLE, MOLE RECIPE, MOLE …
How to Make Authentic Chicken Mole: 1. In a large stock pot add water, chicken base, salt, pepper and chicken breast. Bring to a boil and cook for about an hour. Find this Pin and more on Food by Margarita Quezada. Mexican Dishes. Mexican Food Recipes. New Recipes. Dinner Recipes. Cooking Recipes.
From pinterest.com


CHICKEN MOLE AND A MEXICAN MENU - COOKING WITH MICHELE
2010-05-29 Set aside. Heat canola oil in a heavy Dutch oven over medium high heat. Season chicken with salt and pepper then sear until well browned on both sides, working in batches to as to not crowd the pan. Return all browned chicken thighs to the pan, pour mole sauce over the top, cover and bake at 300 degrees for 2 hours.
From cookingwithmichele.com


ABUELAS CHICKEN MOLE FOOD- WIKIFOODHUB
ABUELAS CHICKEN MOLE FOOD. My dear Grandmother taught me how to make this authentic chicken mole. I have changed the recipe from hers a bit and have been told by my family that mine is better than Grandma's ever was. Hope she doesn't come back to haunt me for saying that, but I do have to admit myself that my Mole is pretty darn good. Provided by Melissa …
From wikifoodhub.com


MOLE SAUCE RECIPE: AUTHENTIC MEXICAN - RESTLESS CHIPOTLE
2020-01-23 When all the ingredients are soft puree them in a blender or food processor. Melt the chocolate and chili powder together in a large saucepan over medium heat and stir until smooth. Add the puree to the chocolate mixture, bring to a boil, and adjust seasonings. I t's best if it sits overnight in the refrigerator.
From restlesschipotle.com


ARCELIA’S FAMILY MOLE DE JALISCO – FAMILIA KITCHEN
Set aside. Take your chicken and/or pork pieces and place in a pan with water to cover. Bring to a gentle boil and let simmer, uncovered, for 15 to 20 minutes, until cooked through. Set aside. In a pan, place the guajillos, ancho and tomato with the half cup of water. Bring to a boil and let simmer for 5 minutes.
From familiakitchen.com


EASY CHICKEN MOLE RECIPE | MEXICAN RECIPES
2015-10-21 Place the chicken, onion, and garlic clove in a stockpot, and cover with water. Bring to a boil on medium high heat, (about 5-6 minutes) skimming off the foam that forms on the surface with a spoon. Reduce heat and add the celery and the parsley branch. Simmer until chicken is cooked through, about 20-25 minutes.
From mexicoinmykitchen.com


ABUELITA CHICKEN MOLé RECIPE - COOKSRECIPES.COM
Recipe Ingredients: 6 teaspoons MAGGI Granulated Chicken Flavor Bouillon - divided use 1 (3 to 4 pounds total) whole chicken, skinless and cut into pieces 2 tablespoons vegetable oil 4 cups hot water 1 (8.25 ounces) jar prepared molé NESTLÉ Media Crema for accompaniment Toasted sesame seeds for garnish. Cooking Directions: Sprinkle 2 teaspoons bouillon on chicken. …
From cooksrecipes.com


14 CHICKEN MOLE RECIPE IDEAS | COOKING RECIPES, MEXICAN ... - PINTEREST
May 2, 2019 - Explore Esther Haufler's board "Chicken mole recipe" on Pinterest. See more ideas about cooking recipes, mexican food recipes, recipes.
From pinterest.ca


EASY PUEBLA-STYLE CHICKEN MOLE RECIPE | MYRECIPES
Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 …
From myrecipes.com


A MEXICAN, CHICKEN MOLE CHILI - MY HUMBLE KITCHEN
2015-03-03 In a small heavy bottomed sauce pan, bring the chicken broth to a gentle simmer. Add the guajillo chili’s and allow to simmer and soften in the broth for 10 minutes. After the 10 minutes, add the broth with the chili’s to a blender and puree. Set aside. In a heavy bottomed pot or dutch oven, gently bring 2 tbls extra virgin olive oil to heat.
From myhumblekitchen.com


MOLE SAUCE | ABUELITA - NESTLé RECIPES
Step 5. Heat remaining 1 tablespoon oil in same saucepan over medium heat. Add pureed mixture and Abuelita; cook, stirring constantly, for 8 minutes or until puree is thickened. Strain through a medium sieve for a smoother consistency. Serve over chicken, shrimp, enchiladas or tacos. Mole sauce may be refrigerated or frozen for later use.
From goodnes.com


CHICKEN EN MOLE: THIS IS THE BEST HOMEMADE MOLE RECIPE EVER
2020-11-08 Begin boiling a pot of water, approximately 2 1/2 quarts. Destem and deseed all the chiles except the anchos. Toss the seeds and ribs and stems, leaving only the body. To do so, use a knife to cut the chili in half lengthwise and shake out the seeds.
From honestandtruly.com


MOLE RECIPE FROM MY ABUELA'S TABLE BY DANIELLA GERMAIN | COOKED
In a blender, place the onion, garlic, chillies, tomatoes, almonds, raisins, coriander, cloves, cinnamon and corn tortilla with half the sesame seeds. Process this mixture until smooth. Heat the oil in a frying pan and sauté the puréed paste for 10 minutes, stirring often. Add the chocolate or cocoa and the chicken stock, then cook the ...
From cooked.com


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