Best Chicken In Mole Puebla Style Recipes

CHICKEN MOLE

Chicken Mole image

If you're not familiar with chicken mole (pronounced mo-LAY), don't be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
1 teaspoon salt
MOLE SAUCE:
1 can (28 ounces) whole tomatoes, drained
1 medium onion, chopped
2 dried ancho chiles, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 ounces bittersweet chocolate, chopped
3 tablespoons olive oil
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Fresh cilantro leaves, optional

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.

Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

PUEBLA STYLE CHICKEN MOLE

Puebla Style Chicken Mole image

Make and share this Puebla Style Chicken Mole recipe from Food.com.

Provided by Amberngriffinco

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 kg chicken fillets (breast or thigh)
2 tablespoons oil
3 tablespoons mole
1 small onion, quartered
1 garlic clove
3 tomatoes, peeled
1 banana, small and ripe
1/2 tablespoon sugar
salt
2 tablespoons sesame seeds

Steps:

Bring 800 ml water to boil and add chicken fillets. Simmer till just stiffened. Remove chicken and cover to prevent their drying out. Reserve the resulting chicken stock.
Heat oil in large saucepan and fry mole paste till fragrant. In a blender or food processor, combine onion, garlic, tomato, banana and sugar. Add this paste to the mole in the pan. Stir and simmer over low heat for 3 minutes.
Add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency. If too thick, add a little more stock. Taste for chili heat: if it's too hot, add extra sugar or blended tomato.
Meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant. Add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds.

Nutrition Facts : Calories 382.9, Fat 10.2, SaturatedFat 1.8, Cholesterol 145, Sodium 176.7, Carbohydrate 11, Fiber 2.1, Sugar 5.6, Protein 59.4