SLOW COOKER CHICKEN MOLE
A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!
Provided by ELAINE05
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 5h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
- Cover; cook on Low until chicken is very tender, about 5 hours.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 28.1 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 290.2 mg, Sugar 9.9 g
POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE
Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.
Provided by Molly53
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a shallow layer of oil in a very large skillet, or use two skillets.
- Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
- While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
- When chicken is done, drain broth and reserve.
- Add 1 to 1 1/2 cup of broth to sauce.
- Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
POLLO CON MOLE DE JEFE
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
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.
POLLO EN MOLE (CHICKEN IN MOLE SAUCE)
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
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.
ENCHILADAS DE POLLO EN MOLE COLORADITO
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
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.
MOLE VERDE CON POLLO
Make and share this Mole Verde Con Pollo recipe from Food.com.
Provided by Salvador Vilchis
Categories Stew
Time 1h15m
Yield 30 tacos, 6 serving(s)
Number Of Ingredients 12
Steps:
- Fry chicken in animal fat, until lightly browned.
- In a food processor blend cloves, peppers, pepper and tomatillos. Add mix to fried chicken and add 2 cups of water. Cook for 40 minutes.
- Just before serving add the epazote, parsley and hierba santa, which have been previously blended in a food processor with a little water, so they stay bright green.
- Cook for 5 minutes more and remove from heat. The sauce should not be thick.
- Serve with white rice on the side.
CHEATER INSTANT POT® POLLO EN MOLE
This chicken mole is my rendition of the Mexican classic, but cooked in an Instant Pot®. I'm not claiming it's authentic, but family raves about it. I use Mexican mole dry seasoning from the Savory Spice® shop. Serve on top of rice or warmed corn tortillas garnished with queso fresco and sliced avocado.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine tomatoes, chicken broth, mole seasoning, water, 2 tablespoons grapeseed oil, ancho chile powder, chipotle chile powder, salt, and pepper in a blender; blend until smooth.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to get hot and add remaining 1 tablespoon grapeseed oil. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Add chicken and pour sauce on top.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Mexican chocolate and stir to combine.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 20.9 g, Cholesterol 64.8 mg, Fat 24.3 g, Fiber 4.4 g, Protein 26.9 g, SaturatedFat 1.9 g, Sodium 781.5 mg, Sugar 5 g
POLLO MOLE POBLANO
Recipe is from the La Cocina de Taos Restaurant in business since the 1950's. The recipe says it is alot of fun to put together, but also warns not to leave any of the ingredients out. The ingredients for this mole sauce are made in the blender and then heated.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.
- Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.
- In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.
POLLO CREPES CON MOLE AZUL
Translated: Chicken Crepes with Blue Mole. The word "Mole" comes from the Aztec word "Molli," meaning "concoction," "stew" or "sauce." There are so many different variations of this wonderful dish and many are very time consuming. The sauce really isn't blue it does cook into a rich and lightly spicy mole with a touch of sweetness. Don't let the list of ingredients scare you. This is cooked in the crock-pot and goes together in a flash. The mole and chicken freeze well.
Provided by PaulaG
Categories Stew
Time 6h45m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Place the tomatoes, onions, garlic and jalapeno pepper In a 8 x 8 inch dish and drizzle with just enough olive oil to lightly coat the vegetables, season with salt and pepper to taste; put in a preheated 375 degree oven for 10 minutes, stir and return to oven for another 10 minutes.
- In a small dry skillet, place the cumin, ground nutmeg, cloves, cinnamon stick and chili powder; warm just until fragrant, taking care not to burn the spices.
- Place the roasted tomato/onion mixture in a blender container along with the spices, the stock, peanut butter, blueberries, coffee, chocolate syrup, orange juice, torn bread and Splenda; blend until smooth.
- Place the chicken in a 3.5 to 4 quart crock-pot and pour the mole sauce over all; turn on low and cook 6 to 8 hours or until chicken is falling off the bone, remove bones and cartilage, and chicken from sauce.
- Shred the chicken with two forks, cover and place in low oven to stay warm while reducing the sauce.
- Pour the mole into a medium size saucepan and bring to a rapid boil; lower heat and boil gently for 15 to 20 minutes or until thick; adjust salt and pepper to taste.
- To assemble, place crepe on serving plate, spoon shredded chicken down the center to within 1 inch of each side, fold in sides and fold top to center bringing bottom up to center, slightly over lapping. Repeat process with remaining crepes allowing 2 per serving.
- Spoon reduced mole sauce over crepes top with a dollop of light sour cream and sprinkle with scallions.
Nutrition Facts : Calories 367.7, Fat 14.6, SaturatedFat 3.3, Cholesterol 188.8, Sodium 295.6, Carbohydrate 10.1, Fiber 2, Sugar 4.2, Protein 47.7
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