Best Chicken Mole My Mommys Way___bebita Recipes

CHICKEN MOLE MY MOMMY'S WAY___BEBITA

Chicken Mole my mommy's way___Bebita image

This is one of my favorite meals my mother used to make, and now it is my families favorite! Enjoy

Provided by Martha Aguirre

Time 1h

Number Of Ingredients 5

Ingredients

1 c 1- 8.25oz mole doña maria sauce
2 l water to cover chicken
1 1/2 stick round bars of chocolate abuelita or chocolate ibarra
14 chicken drumsticks
2 Tbsp of flour

Steps:

1. Add chicken in a deep pot, cover chicken with water and boil for 20-25 minutes or until chicken is done.
2. After chicken is cooked add the Mole sauce and the chocolate bars (1 1/2 bars) together and add the hot chicken stock (if using from the cooked chicken) into a blender, let it cool a bit and blend. Add 2 tablespoons of flour and blend a bit more just pulse it.
3. Add the mole mixture to a pan or pot on low heat and simmer stirring constantly so it will not burn. Once the Mole sauce has thicken (not to much) turn heat off and add chicken pieces. Cover let it stand for a couple of minutes, serve.
4. MOLE You can accompany this mole wit Mexican rice and a salad!

CHICKEN MOLE

Chicken Mole image

This chicken mole uses traditional Mexican ingredients like dried chilies, chocolate and almonds to create an irresistible dish with big flavor. Poached chicken gets simmered in the thick sauce and served with a sprinkle of sesame seeds.

Provided by Food Network Kitchen

Time 1h10m

Yield 4

Number Of Ingredients 21

Ingredients

3 guajillo chilies
3 ancho chilies
2 large tomatoes, cored
1/2 medium onion, peeled, cut into wedges
6 garlic cloves, unpeeled
1 1/2 cups low-sodium chicken broth
4 ounces Mexican chocolate, chopped
2 tablespoons whole almonds, toasted
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cinnamon
Pinch ground cloves
1 slice stale white bread
1 canned chipotle in adobo sauce
3 tablespoons vegetable oil
Kosher salt
1 quartered poached chicken (See recipe below)
Toasted sesame seeds, for garnish
[For Serving:] Hot cooked rice (optional)
1 small onion, halved
One 3 -to -4 pound chicken, quartered, fat trimmed
4 cups low-sodium chicken broth

Steps:

Split, stem, and seed the chilies. Toast them in a medium dry skillet over medium-high heat, flipping and flattening with a spatula, until fragrant, about 30 seconds per side. Transfer the chilies to a bowl, cover with very hot water, and set aside until soft and pliable, about 30 minutes and then drain.
Adjust the oven rack to its highest position and preheat the broiler to high. Put the tomatoes, onion, and garlic on a foil-lined baking sheet. Broil the vegetables until the skins are charred and the garlic is soft, flipping as needed, about 8 minutes for the tomatoes and onions and 3 minutes for the garlic. Cool and then squeeze the garlic out of their skins, and put in a blender along with the drained chiles, tomatoes, onion, 3/4 cup chicken broth, chocolate, almonds, oregano, cinnamon, cloves, bread and chipotle en adobo. Blend until smooth.
Heat the oil in a large Dutch oven over medium-high heat. Carefully add the mole mixture and cook, stirring, until thick and fragrant, about 5 minutes. Whisk in the remaining chicken broth. (The mole sauce can be made to this point a day ahead and refrigerated.)
Add the chicken to the sauce and simmer until the chicken is heated through, about 20 minutes. Transfer to a serving dish, scatter the sesame seeds over top and serve with rice if using.
Put the onion and chicken in a medium saucepan. Cover with the broth and 2 cups of water. Bring to a boil, then lower the heat to a simmer and cover. Cook until the chicken is just firm to the touch, about 25 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid for about 30 minutes.
Transfer the chicken to a large dish or bowl to cool completely, then cover and refrigerate until ready to use. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.