Casieschickenmole Recipes

CHICKEN MOLE SAUCE

Steps:

• 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.
• While the chicken is cooking, lightly toast the peppers on a warm griddle, turning frequently to avoid them burning and having a bitter taste. This step will take seconds. Place in the bowl and cover them with warm water to soak after roasting for 15 minutes (or until softened).
• Now, lightly spray your griddle with PAM Cooking Spray and place the tomato, onion, and garlic to roast. Roast the tomatoes, onion and garlic, turning frequently until brown spots form all over them.
• Discard the soaking water of the pasilla peppers and place them in a blender with the roasted tomatoes, onion, garlic, and one cup of chicken broth. Process until you have a very smooth sauce.
• Heat one tablespoon of oil in a large skillet over medium-high heat and then carefully pour in the sauce. If you don't have a high-powered blender, maybe you'll need to pour the sauce using a strainer. If needed add more chicken broth to the sauce. Cook for about 5
• minutes until it starts to boil, reduce heat to simmer and add the Mexican Chocolate tablet to dissolve. Stir to avoid the sauce from sticking to the bottom of the skillet.
• Remove chicken from the pot to slightly cool and discard parsley, onion, garlic, and celery from the broth. Add the chicken to the simmering sauce, season with salt and pepper, and keep simmering for another 5 - 8 minutes to allow all the flavors to combine.

EASY MOLE RECIPE

Steps:

• In a large skillet, roast the tomatoes.
• Add the dried ancho chile.
• Toast for 1 minute on each side.
• Remove immediately.
• If the chile burns, the sauce will be bitter.
• Continue roasting the tomatoes while you boil 4 cups of water.
• Remove the stems and open up the anchos to remove the seeds.
• Discard the stems and the seeds.
• Place the anchos inside the boiling water.
• Turn the heat off and let them sit in the hot water for 5 minutes, or until pliable.
• Roast the tomatoes on all sides.
• Add the onion, garlic, and bread to the skillet.
• Char all the sides of the onions as well.
• Remove the garlic and bread once toasted.
• Remove the onions and tomatoes once they are ready.
• Discard the water from the dried chiles.
• Place the rehydrated dried chiles, tomatoes, onion, garlic, and bread into a blender.
• Add 1 cup of water.
• Blend until smooth.
• Heat the olive oil in a stock pot.
• Place a strainer over the top of the stock pot.
• Carefully and slowly strain the mole sauce into the stock pot.
• Remove strainer.
• Add the chicken broth and Mexican chocolate tablet.
• Stir until the chocolate has melted.
• Taste it. If you want it sweeter, add 1 tbsp sugar.
• Add the sauce, 2 cups chicken broth, and cooked chicken to a stock pot.
• Once the chicken is fully heated, it's ready!
• Serve with rice and tortillas. Enjoy!

MOLASSES CHEWIES

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In medium bowl, mix flour, baking soda, pumpkin pie spice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add molasses and egg, beating until combined. On low speed, beat in flour mixture until blended. Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheet, place balls 2 inches apart.
• Bake 12 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack.

SLOW-COOKER CHICKEN MOLE

Steps:

• Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.
• Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

QUICK CHICKEN MOLE

Steps:

• Heat a grill to high (450° to 550°). Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in spices, sesame seeds, and almonds and cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, broth, and chocolate chips.
• Reduce heat to low and simmer, stirring often, until flavors develop and sauce thickens and darkens slightly, about 10 minutes. Purée in a blender with 1/2 cup water until smooth, about 30 seconds.
• Pour 1 cup mole sauce over chicken in a medium bowl and toss to coat.
• Grill chicken, turning once, until browned, about 8 minutes. Set chicken on a serving plate and sprinkle with minced chile and cilantro leaves. Serve with remaining mole sauce and lime wedges.
• *Fruity, mild New Mexico chile powder is available at well-stocked grocery stores and Latino markets, but if you can't find it, you can leave it out and still have a flavorful dish.

CHICKEN ENCHILADAS WITH MOLE SAUCE

Steps:

• Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
• Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
• Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

CHICKEN MOLE WITH FOUR CHILES

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.