Chicken Legs With Easy Mole Sauce Recipes

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BRAISED CHICKEN WITH OAXACAN MOLE



Braised Chicken With Oaxacan Mole image

This recipe was given to me by a friend. The sauce freezes well and I usually make up the sauce and freeze in 2 cup portions. The 2 cups is perfect for 10 chicken legs which will serve 4 to 5 people.

Provided by PaulaG

Categories     One Dish Meal

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 20

5 dried ancho chiles
2 dried new mexico red chili peppers
1/3 cup sesame seeds
1/4 teaspoon anise seed
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
2 whole cloves
12 black peppercorns
1 cinnamon stick, 1/2 inch diameter
4 -5 tablespoons cooking oil, divided
1/2 tablespoon raisins
20 whole almonds
1 corn tortilla, quartered
1 large onion, chopped
5 plum tomatoes
5 garlic cloves
5 cups chicken stock
3 1/4 ounces mexican chocolate, coarsely chopped
salt and pepper
2 whole chickens, cut in pieces (3 to 4 pounds each)

Steps:

  • Wash the chile, remove stem and seeds. Place in a medium bowl and cover with warm water. Let stand for 30 minutes. While chile is soaking, add the sesame seeds and spices to a large skillet and toast over moderately low heat, stirring until fragrant. Place toasted mixture in a grinder and process to a fine powder. Set aside.
  • In the same skillet add in 1 tablespoon oil and warm slightly. Stir in raisins, almonds and tortilla. Cook over low heat until almonds are toasted and raisins plump. Transfer to a large bowl and set aside.
  • Add the tomatoes to the skillet and cook, turning frequently until skins are blistered on all sides. Transfer to a bowl. Add onion and garlic to the skillet and cook, stirring until lightly browned taking care not to burn the garlic. Place contents in a blender or food processor container and lightly chop.
  • Add a tablespoon of oil to skillet, stir in chopped vegetables and spice mix. Cover over medium heat until warmed through. Drain the chiles and add along with chicken stock. Partially cover, bring to a boil, reduce heat to simmer and cook for 1 hour. Remove from heat, add in chocolate and process in a blender in batches or using stick blender process until smooth. Season to taste with salt and pepper.
  • Preheat oven to 350 degrees. In a large skillet warm 2 tablespoons of oil and in batches if necessary brown chicken over high heat, turning as needed to brown all sides. Place browned chicken in oven proof dish, pour prepared mole over all. Cover and bake in preheated oven until chicken is cooked through, approximately 1 hour. Transfer to a serving platter and garnish with additional sesame seeds and chopped fresh cilantro.
  • Note: The mole can be prepared ahead of time and frozen in 2 cup portions. Defrost in refrigerator and warm before pouring over browned chicken. Bake chicken and mole as directed.

CHICKEN MOLE MY MOMMY'S WAY___BEBITA



Chicken Mole my mommy's way___Bebita image

This is one of my favorite meals my mother used to make, and now it is my families favorite! Enjoy

Provided by Martha Aguirre

Categories     Other Sauces

Time 1h

Number Of Ingredients 5

1 c 1- 8.25oz mole doña maria sauce
2 l water to cover chicken
1 1/2 stick round bars of chocolate abuelita or chocolate ibarra
14 chicken drumsticks
2 Tbsp of flour

Steps:

  • 1. Add chicken in a deep pot, cover chicken with water and boil for 20-25 minutes or until chicken is done.
  • 2. After chicken is cooked add the Mole sauce and the chocolate bars (1 1/2 bars) together and add the hot chicken stock (if using from the cooked chicken) into a blender, let it cool a bit and blend. Add 2 tablespoons of flour and blend a bit more just pulse it.
  • 3. Add the mole mixture to a pan or pot on low heat and simmer stirring constantly so it will not burn. Once the Mole sauce has thicken (not to much) turn heat off and add chicken pieces. Cover let it stand for a couple of minutes, serve.
  • 4. MOLE You can accompany this mole wit Mexican rice and a salad!

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