CHICKEN MOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
- Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
- Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
- Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
- Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
- Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
- Photgraph by Con Poulos
CHICKEN MOLE WITH FOUR CHILES
An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!
Provided by Ty
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
- Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
- Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
- If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
- Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
- Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
- Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
- Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 36.1 g, Cholesterol 70.1 mg, Fat 31.4 g, Fiber 7.3 g, Protein 31.7 g, SaturatedFat 7.2 g, Sodium 174.5 mg, Sugar 13.5 g
MOLE CHICKEN CHILI
Spicy chicken chili flavored with fire roasted tomatoes, beer and a hint of chocolate.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
- Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.
Nutrition Facts : Calories 280, Carbohydrate 12 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g
CHICKEN MOLE CHILI
Say olé for this molé-style chili, with Mexican seasonings teaming up with bittersweet chocolate, cooked chicken, and chips for wonderful flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
- Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
- Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.
Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 45 mg, Fiber 13 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 0 g
QUICK CHICKEN CHILI
This chicken chili has few ingredients with lots of flavor. If you are looking for something quick and healthy, this is the recipe to use. This is wonderful over white or brown rice. Top with reduced-fat cheese and/or sour cream--I do both!
Provided by Abbie Jensen Whitton
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
- Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 36.4 g, Cholesterol 63.4 mg, Fat 7.6 g, Fiber 9.9 g, Protein 32.7 g, SaturatedFat 1.9 g, Sodium 1243.2 mg, Sugar 2.5 g
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5/5 (1)Category DinnerCuisine MexicanTotal Time 8 hrs 15 mins
- Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet, and bake in preheated oven until toasted, about 6 minutes.
- Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs and beans. Cover and cook on LOW until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours.
- Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro.
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- Spray a large heavy saucepan with olive oil cooking spray and heat to medium heat. Add the onions, saute until translucent, 5 minutes or so. Stir in the minced garlic and cook for another minute. Add the chiles and the chicken broth and bring to a boil and cook until the onions and peppers are soft. Once they are, stir in the corn tortillas and let cook for another minute before transferring the contents to a blender. Then add the chocolate, cocoa powder, cinnamon, peanut butter, sugar, salt and oregano. Blend until smooth. Transfer the sauce to a saucepan and simmer over medium heat, stirring occasionally, while you make the chili.
- Spray the same saute pan that you used for the mole again with olive oil cooking spray and heat to medium heat. Add the onions, bell peppers & carrots. Sprinkle with 1/8 tsp salt and add 2 Tbs chicken broth. Cover and cook until tender.
- Once the veggies are tender, push them to one side of the pan (or you can remove them if your pan isn't large enough) and add your ground chicken. Sprinkle 1/4 tsp salt and 1 tsp chile powder on top of the ground chicken and mix it in with your spatula, breaking up the ground chicken as it cooks.
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