Easy Chicken Mole Recipes

Steps:

• Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

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.

Steps:

• In a heavy sauce pan boil the chicken thighs, no need to salt the water but you may if you desire. Don't discard the cooking water you will use it later.
• In a blender combine the premade Mole sauce and jalapenos. Using the jar the Mole came in add 3 jarfuls of the cooking water you used to cook the chicken. Blend until smooth and you don't see chunks of jalapenos.
• (Note: before blending you may want to wait for the water to cool down for a few minutes the heat of the water may make your blender top fly off spraying mole sauce everywhere. Experience talks--trust me.).
• Discard the unused water, leaving the chicken in the pot, once you have blended the mole sauce add it to the chicken and stir heating it through.
• Serve and enjoy! Try it with my Rice Recipe #199280, and corn tortillas.

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.

Steps:

• To cook the chicken, combine the chicken, onions, carrots, celery, garlic, and bay leaves in a large heavy pot. Add 12 cups water and bring to a boil over high heat. Reduce the heat to medium and simmer until the chicken is cooked through, about 45 minutes. Transfer the chicken to a large bowl, and let it cool. Cut the chicken into 6 pieces and set aside in the refrigerator.
• Strain the cooking liquid into a large saucepan (discard the vegetables) and boil over high heat until reduced to 3 cups, about 1 hour. Remove from the heat.
• To make the mole sauce, measure out and rewarm (if necessary) 1 1/4 cups of the reduced cooking liquid. Soak the chiles in the liquid for 15 minutes. Drain well, and discard the chile-soaking liquid.
• Heat the olive oil in a large heavy saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, or until translucent. Transfer the mixture to a blender and add the chiles, 1 1/2 cups reduced cooking liquid, and the peanut butter, tostadas, sugar, and oregano. Blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes.
• Stir the chocolate into the mole, and season to taste with salt and pepper. Add the cooked chicken pieces and stir until the chicken is heated through, about 5 minutes.
• Ibarra Chocolate
• Flavored with cinnamon, almonds, and vanilla, Ibarra chocolate is available in Mexican markets and some supermarkets. Mexican chocolate has a much grainier texture than other chocolates. It's used in the preparation of a Mexican hot chocolate drink and certain specialties such as Ancho-Chocolate Braised Short Ribs (page 128). One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon, and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.