Chicken Mole Sandwich With Mole Rice Recipes

CHICKEN MOLE

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.

CHICKEN MOLE SANDWICH WITH MOLE RICE

Steps:

• 1. CHICKEN**** Place chicken breast in a crock pot, in a bowl add mole sauce and 1 cup hot water, mix until sauce is almost smooth. Pour over chicken. Use enough hot water and cover chicken, cook on high until chicken reaches an internal temp of 165. Reduce to setting to keep warm, The chicken is already done at this point. Remove from bone when ready to build your sammie
• 2. RICE**** In a medium sauce pan melt butter on medium high, add the rice, orzo, chili powder, salt & pepper, cook for 3 minutes, keep well stirred so it doesn't burn. Add 2 cups water, bring to a boil, remove from heat and cover. Let set until all water is absorbed. When ready to serve fluff with fork and add some of the mole sauce from the crock pot over it.
• 3. AVOCADO SPREAD**** Split avocado in half and remove seed and remove skin, place in bowl, using a fork smash the avocado, add yogurt, salt and pepper flakes, mix well
• 4. BUILD YOUR SAMMIE**** Cut the thawed sheet of puff pastry into 6 pieces, place on baking sheet lined with parchment paper,place another sheet of parchment paper on top of pastry, place another baking sheet on top of that, if your sheets aren't heavy place a iron skillet on top for weight, or 2 bricks wrapped in foil. bake for 20-25 minutes in a preheated 350 degree oven. let cool, spread avocado spread on each piece, add chicken. split in half and serve beside rice. **** You can use any bread you want****

CHICKEN EN MOLE

Steps:

• 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. If the chili breaks while you're doing it (which it will do as it ages and dries out more - the flavor is still fine, so don't worry!), that's fine and sometimes actually makes it easier.
• Destem and deseed the anchos, but save these seeds! Place the ancho seeds into a small saucepan, along with the sesame seeds, the peanuts, the peppercorns, and the almonds. Toast over medium head for a minute or two, shaking to stir them up periodically. When you can smell them toasting, they're done. Set them aside.
• Meanwhile, dry toast the chiles on a cast iron grill (or in a saute pan with a little grapeseed oil) on medium heat. Turn them once after a minute and a half or so.
• Drop the toasted peppers into the boiling water.
• You'll be using that cast iron grill pan (or saute pan) a lot, so keep it on the stove. Start toasting the onion you rough chopped, along with the cloves of garlic. Turn them after a minute, just like the chiles. Add them to the boiling water, too.
• Toast the slice of bread and the tortilla in the grill pan until lightly browned. Add to the boiling water.
• You'll go through the same routine with the roma tomatoes, cinnamon stick, and raisins. Toast them on the grill pan, then add them to the boiling water.
• Next up is the Mexican chocolate. You cannot just use "normal" chocolate for this. It has a different texture and taste, and it's perfect for this. I rough chop the chocolate, then add it, the grapeseed oil (or olive oil this time around), chicken stock, and salt to the pot of boiling water. At this point, you're probably going to start wondering if you did something wrong because it does not look pretty. You didn't.
• Turn the heat down so that the mixture simmers. Cook for about an hour, and it's still questionable looking, but hang in there with me. I promise it's worth it.
• Let it cool, and remove the cinnamon stick. Put it into a blender in batches. I would generally puree a sauce like this in the pan, but I truly want it pulverized and pureed as finely as possible, so I actually use my blender for this one. My standard warm/hot liquid blender cautions remain: never fill it more than 1/3 full with hot liquids. Use a potholder or kitchen towel to hold the top on so that it doesn't pop loose and spray the kitchen or burn you.
• When I do this, I pull mole from the pot then blenderize it. I pour it back into the pot on one side, then pull out more mole from the other side until the entire pan looks like it's a a single color and consistency. This means that some parts of it get blended more than once, but I'm fine with that. I really want this to be fairly smooth.
• Cook it uncovered over low heat. Add the scant one cup of sugar, and simmer until it thickens. It will darken in color, too. Stir it periodically, as it will develop a skin, but it stirs away. This will take forty-five minutes to an hour, but feel free to simmer longer to make it even thicker.

GRILLED CHICKEN MOLE SANDWICH

Steps:

• For mole, remove stem and seeds from peppers; coarsely chop peppers and set aside.
• In a large skillet cook onion and garlic in hot oil over medium-high heat for 4 to 5 minutes or until onions are brown.
• Add the dried peppers and 1/2 cup water; reduce heat and stir in chocolate.
• Cook and stir over medium heat, uncovered, for 3 to 5 minutes or until thickened and bubbly. Cool slightly.
• Transfer mixture to a food processor bowl or blender container; cover and process or blend until a smooth paste.
• Set aside to cool. Reserve 1 to 2 tablespoons mole.
• Season chicken with salt, if desired. Using a sharp knife, carefully butterfly-cut each breast; spread inside face of each breast with mole. Fold closed.
• Rub the outside of each breast with reserved mole.
• Grill breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through. Cover and chill.
• In a small bowl stir together avocado, light mayonnaise dressing, salt, and the ground red pepper, if desired.
• Slice chicken into 1/4- to 1/2-inch-thick slices.
• Spread avocado mixture on split rolls; layer with chicken, romaine, and tomato slices. Garnish with sliced papaya.
• Serve open-faced.
• Make-Ahead Tip: Up to 8 hours ahead, prepare and grill the chicken. Cover and chill until ready to serve.

CHICKEN IN MOLE SAUCE

Steps:

• Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
• Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
• Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
• Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.