Paquetitos De Pollo Con Mole Envueltos En Aluminio Recipes

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POLLO CON MOLE DE JEFE



Pollo Con Mole De Jefe image

I have adapted this recipe from more complicated moles that I have tried in Mexico. I have tried to keep the dish authentic in style and taste, while still being user friendly. More complicated moles involve roasting dried peppers and spending a lot more time. This dish can be done in under an hour and half, while more traditional moles take many hours to make. The chicken can be substituted with either pork or beef. I hope you enjoy!

Provided by Jeff Corwin

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17

4 large or 6 medium skinless chicken breasts, cut into thirds or quarters, see Cook's Note
1 teaspoon kosher salt, plus more for seasoning
2 tablespoons olive oil or good cooking spray for sauteing
2 cups good quality low-sodium chicken stock
1 medium red onion, finely diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup almond butter (almond puree, make sure well mixed, almond oil tends to separate from almond butter)
1/4 cup tomato paste
1 teaspoon sriracha sauce, see Cook's Note
2 tablespoons honey
3 ounces good quality unsweetened dark chocolate, chopped into small pieces
1/3 cup cilantro, finely chopped
1 small firm tomato, seeded and 1/4-inch diced, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken chunks with 1 teaspoon kosher salt. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside.
  • Give the pan a quick rinse and towel dry. Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes. Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey. Whisk the sauce until completely incorporated. Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F. Remove the cover from the pan and bake for 1 hour.
  • As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash.
  • Cook's Notes:
  • - I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters.
  • - Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores.

ENCHILADAS DE POLLO EN MOLE COLORADITO



Enchiladas de Pollo en Mole Coloradito image

An enchilada stuffed with juicy chicken and covered with mole sauce is an excellent way to showcase mole coloradito, one of the seven moles of Oaxaca. Coloradito typically calls for brioche or other bread to thicken the sauce; I like using sourdough for the slightly funky flavor it brings to the mole. Chocolate and plantains are common in this version as well, but I prefer mine without these to emphasize the flavors of the other ingredients. This recipe is a great way to demonstrate one of my favorite Mexican cooking techniques: refrying. Refrying is the process of cooking something again in an extremely hot saucepot to give it more character and depth of flavor.

Provided by Fermín Núñez

Time 2h

Yield 4 servings

Number Of Ingredients 18

8 ancho chiles, seeds removed
8 pasilla chiles, seeds removed
4 dried guajillo chiles, seeds removed
1/4 cup raisins
5 large tomatoes, cut into quarters through the stem
2 tomatillos, husks removed, cut into quarters through the stem
1 large yellow onion, diced
6 unpeeled garlic cloves
Sunflower oil, for cooking
Kosher salt
1 cup 1-inch cubes sourdough bread
4 whole cloves
1 teaspoon cumin seeds
1 cinnamon stick, broken into pieces
4 tablespoons sesame seeds
3 cups chicken broth
12 corn tortillas
Meat picked from 1 rotisserie chicken

Steps:

  • Combine the ancho, pasilla and guajillo chiles and raisins in a medium bowl. Add enough hot water to cover, cover the bowl and soak until the chiles are softened and the raisins plump, 15 to 20 minutes. Strain. Remove and discard the stems from the chiles. Set the raisins and chiles aside.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Place the tomatoes, tomatillos, onion and garlic on a rimmed baking sheet. Drizzle with enough oil to coat and sprinkle with salt. Roast until the vegetables are soft and slightly charred, about 25 minutes.
  • Place the sourdough on a small rimmed baking sheet, drizzle lightly with oil and season with salt. Spread out in an even layer and toast until golden brown, 6 to 9 minutes.
  • Place the cloves, cumin and cinnamon stick in a small heavy skillet. Place over medium heat and cook, stirring constantly, until toasted and fragrant, about 6 minutes. Transfer to a small plate. Add 3 tablespoons of the sesame seeds to the same skillet over medium heat and toast, stirring often, until golden brown, about 3 minutes. Transfer to the plate with the toasted spices.
  • Drain the chiles and raisins. Working in 2 batches, combine the chiles and raisins, roasted vegetables, toasted sesame seeds, cinnamon stick, cloves, cumin, sourdough and broth in a blender. Puree until smooth, return to the bowl and set aside.
  • To refry the sauce, pour enough oil into a 6-quart saucepan to cover the bottom. Place over high heat. Once the oil just begins to smoke, partially cover the pot to protect from the sauce splattering and carefully pour in the blended ingredients (see Cook's Note). Immediately cover the pot, lower the heat to low and cook, stirring occasionally, for 30 minutes; this will allow the flavors to marry and intensify.
  • Preheat the oven to 350 degrees F.
  • To assemble the enchiladas, add about 1 tablespoon oil to a large cast-iron skillet over medium heat. Fry the tortillas one at a time, turning them once, just until soft and pliable; this will make them easier to roll and prevent them from cracking. Set them aside in a stack on a plate, covered, to keep warm.
  • When ready to assemble, flip the stack of tortillas to use the ones on the bottom first, fill each tortilla with chicken, roll to enclose and place side-by-side in a row in a large baking dish. Once the dish is full, cover the enchiladas completely with the mole and bake until the chicken is warmed through, 10 to 15 minutes.
  • Meanwhile, place the remaining 1 tablespoon sesame seeds in a small heavy skillet set over medium heat. Toast, stirring constantly, until just lightly browned, about 2 minutes. Sprinkle the enchiladas with the sesame seeds and serve.

POLLO EN MOLE (CHICKEN IN MOLE SAUCE)



Pollo En Mole (Chicken in Mole Sauce) image

A chicken dish from the Yucatan Peninsula of Mexico. I found it on a website stating that it came from a family in Cancun.

Provided by coconutcream

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon creamy peanut butter
1 tablespoon chocolate syrup
1 1/2 tablespoons chili powder
1/2 cup tomato sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/2 teaspoon salt
6 warm flour tortillas

Steps:

  • Wash chicken and cut into large chunks.
  • Place in a pot with enough water to cover the chicken and bring to a boil.
  • Reduce heat and simmer on medium for about 15 minutes.
  • Remove all of the broth and add back 1 cup of that broth to the pot.
  • Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
  • Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
  • Serve with warm tortillas.

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