posted by Mimi Hiller 05-05-100 5:53 PM
Chicken Mole
3 cups cooked and shredded chicken
2 cups chicken broth
1 cup chopped tomatoes
2-3 tablespoons chili powder
1/3 cup creamy peanut butter
1/3 cup semi-sweet chocolate chunks
1 tablespoon sugar or honey
1/2 teaspoon cinnamon
Put chicken in 2 quart casserole and set side. In batter bowl, combine remaining ingredients. Microwave on high 10 minutes. Stir well.
Pour over the chicken. Microwave at 1/2 power (med.) for 10-15 minutes. Serve warm with flour tortillas and rice.
Chicken Mole
1 (14 oz.) can tomato
1 green bell pepper, chopped fine
8 skinned and boned chicken thighs
2 tablespoons chili powder
1 chipotle chile, or to taste
3 tablespoons cocoa
2 teaspoons cumin
1 green chili pepper, chopped
2 cloves garlic, minced
1 onion, chopped fine
1 tablespoon sugar
1/2 cup water
Place all ingredients except cocoa and sugar in large pot. Cover and simmer until chicken is very tender (about an hour). Remove chicken from pot. Add cocoa and sugar. Simmer sauce until thick. Return chicken to sauce and heat 5 to 10 minutes to blend flavors. Serve over rice. Makes 4 servings.
Chicken Mole
Source: Spread Yourself Thin by Wendy & Barb
4 boneless, skinless chicken breasts
1 tsp. olive oil
2 green onions, finely chopped
1 garlic clove
1 tsp. cocoa powder
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/4 cups can (300ml) tomato puree
2 Tbsp. raisins
1/4 cup water
2 Tbsp. chopped fresh coriander.
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.
Servings: 4
Per serving: 186 calories, 5g fat
Chicken Mole
1 whole or cut up chicken
1/2 cup flour
1/2 cup shortening
1/2 to 1 cup red chili powder
1 Tbsp. peanut butter
1 oz. chocolate square
1 Tbsp. garlic salt
1 oz. onion powder
salt and pepper to taste
In deep pan cook chicken in water until done. Reserve 1/2 water.
Toast in skillet flour and shortening. Add chili powder. Then add reserved water. Stir until thickened then add peanut butter, chocolate, garlic salt, onion powder, salt and pepper. Mix well, then add chicken.
Mexican Chicken Mole
1/3 cup sifted flour
3 Tbsp. chili powder, divided
2 tsp. salt
1/2 tsp. pepper
3 Tbsp. vegetable oil
1 cup chopped onion
2 (2 1/2 to 3 lb.)
broiler-fryer chickens, cut up
3 garlic cloves, chopped
3/4 cup water
Chocolate Mole Sauce:
1 (10 oz.) can tomatoes and green chilies
1 cup tomato puree
1 tsp. chicken instant bouillon
1 (6 oz.) semi-sweet chocolate morsels
Garnish:
1 cup chopped peanuts
Chicken: In large bowl or bag, combine flour, 1 table- spoon chili powder, salt and pepper. Add chicken pieces; coat well. Heat oil in skillet. Brown half the chicken pieces on all sides on medium heat. Drain on paper towels. Repeat with remaining chicken.
In same pan, saute onion and garlic until golden; return chicken to skillet. Add water; simmer, covered, over medium heat 35 to 40 minutes or until tender. Transfer to serving platter and top with Chocolate Mole Sauce.
Garnish each serving with chopped peanuts.
Sauce: In small saucepan, combine tomatoes and green chilies, tomato puree, chocolate morsels, remaining chili powder and bouillon. Cook over low heat until morsels are melted and heated through. Serves 6 to 8 and 3 1/3 cups sauce.
* Exported from MasterCook Mac *
Chicken Mole
Recipe By : Kaycee Curr
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken Breast Fillets
1 Tablespoon Margarine
1/2 Medium Onion -- chopped
1 Garlic Clove -- minced
3 Peppercorns
2 Whole Cloves
1/2 Cup Tomato Sauce
1 Cup Chicken Broth
1/2 Bread Slice
1/8 Teaspoon Anise Seeds
1 Teaspoon Sugar
2 Tablespoons Ground Chile
1 Serano Chili -- (optional)
1 Tablespoon Sesame Seeds
1/4 Cup Pine Nuts
3 Wedges Mexican Chocolate -- (Ibarra's)
Place chicken breast in a pot and cover with water till just immersed. Boil chicken for 1/2 hour. Remove chicken. Strain broth and reserve.
Heat margarine and cook onion and garlic till soft. Add the rest of the ingredients and simmer for 1/2 hour.
With a food processor, puree ingredients, adding more broth or water if necessary.
Return ingredients back to pot and add chocolate to melt. Add boiled chicken pieces and simmer sauce on medium-low for an hour. Add more broth or water as necessary to keep the sauce from getting too thick or burning.
Note: If you want to do this sauce ahead of time, after adding chocolate cool and store in the refrigerator. When ready to use, add boiled chicken pieces and cook as directed above.
Per serving: 280 Calories; 19g Fat (54% calories from fat); 13g Protein; 23g Carbohydrate; 1mg Cholesterol; 1380mg Sodium
Almond Chicken Mole
As heard on The World 10/7/98 From the kitchen of Iliana dela Vega, owner and chef of "El Naranjo" in downtown Oaxaca
8 pieces of Chicken (variety)
3 cups of chicken stock
3 tablespoons of oil
7 pieces of red chile anchos
3/4 cup of blanched almonds
4 large tomatoes
2 garlic cloves
1 medium onion
4 black peppercorns
2 cloves
1/2 piece of a French roll
1 medium stick of cinnamon or 1 tablespoon of ground cinnamon
1 tablespoon of sesame seeds
salt and sugar to taste
Clean chile anchos. Then unroll them over a flame or a skillet. (3-5 seconds, turning each side). Remove the stems and seeds and throw chiles into hot water for 20 minutes. In a skillet, roast tomatoes, garlic and onions for 10 minutes.
Wash chicken and remove bones and skin. In a large skillet, heat 3-4 tablespoons of oil and fry chicken pieces. When done, set aside. In same skillet, fry almonds and sesame seeds.
In a food processor or a blender, throw in tomatoes, garlic, onion, almonds, French roll, sesame, peppercorns, cloves, cinnamon and chiles. Add enough water until ingredients are blended. Pour into a large pot and when sauce changes color, add chicken stock, chicken, salt and sugar. Simmer until chicken is completely cooked. Serve hot with white rice.