Chicken Pepita Mole Recipes

QUICK CHICKEN MOLE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a saute 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.
• Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides.
• Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.
• Garnish with pepitas and serve with rice.

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 WITH PEPITA SAUCE

Steps:

• Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
• Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
• Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
• Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

CHICKEN PEPITA MOLE

Steps:

• In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders "well"; set aside.
• You will need to make sure to "rub" the spice into the chicken.
• Heat pan on medium low; add 4 tablespoons grapeseed oil.
• Add chicken for about 50 second each side; set aside on a paper towel to drain.
• NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
• Lower heat to low; add to oil... chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 - 4 minutes.
• NOTE The pan does "smoke.
• If you have ANY concerns re your pan "smoking", simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
• If the spices soak up all of the oil, you may need to add more oil.
• You WILL want to "continuously" stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
• With heat on low, add dark chocolate and stir; combining it with the spices "well.".
• When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
• Bring to a boil and simmer for 10 minutes.
• I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Olé!

CHICKEN MOLE

Steps:

• Spray chicken with oil and coat with chili powder, salt and pepper.
• Pan fry chicken over medium-high heat until done.
• Cut chicken into strips and set aside.
• Heat oil in skillet. Add onion, garlic, cinnamon and cumin and cook until onion is soft.
• Add tomatoes, simmer uncovered 10 minutes.
• Add cocoa, simmer uncovered 5 minutes.
• Add chicken, simmer uncovered 5 minutes or until heated through.
• Serve over rice with garnishes.

CHICKEN MOLE

Steps:

• Rub chicken pieces with garlic and sprinkle with salt and pepper.
• Heat butter and olive oil over medium heat, and saute chicken until golden brown, about 10 minutes on each side. Transfer to a large pot or dutch oven.
• Discard all but 2 tbsp of the chicken drippings. Add onion and saute about 5 minutes until golden brown. Add vinegar to the pan, then transfer the mixture to the pot with the chicken.
• Place tomatoes, jalapeno, and chiles in a food processor and process until smooth. Pour over the chicken.
• Heat chicken and sauce to boiling, then add the peanut butter and grated chocolate.
• Cook, covered, about 30 minutes, or until chicken is tender.
• Serve plain or over rice, with parsley as an optional garnish.

CHICKEN MOLE

Steps:

• In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown.
• Remove chicken.
• In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
• To onion mixture, add chili powder, blending well.
• Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer.
• Add chocolate, stirring until melted.
• Replace chicken, spooning sauce over.
• Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
• Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.

CHICKEN MOLE

Steps:

• Preheat oven to 400F.
• Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil.
• Add the green onions and garlic and saute over medium heat for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low heat for about 10 minutes uncovered.
• Pour the sauce over the chicken and bake for 30-45 minutes until chicken is cooked through.