Best Chicken With Tomato Chocolate Sauce Mole Style Recipes

CHICKEN MOLE

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.

CHICKEN MOLE

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.

CHICKEN MOLE WITH FOUR CHILES

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.

CHICKEN WITH TOMATO CHOCOLATE SAUCE - MOLE STYLE

Steps:

• In a non-stick skillet heat coconut oil. Fry chicken breasts until nicely browned, about 2 minutes per side. Season with salt and pepper to taste.
• Add 1 teaspoon honey to the skillett, fry meat for 30 additional seconds per side.
• Remove from skillet.
• Saute minced garlic for 30-60 seconds.
• Deglaze skillett with 1/4 cup water, add tomato paste, harissa, ketchup and remaining water, add cinnamon and allspice.
• Stir in almond butter and chocolate, stir until smooth. Add more water, if too thick.
• Return chicken breasts into skillet, with any juices that may have gathered on the plate.
• Cover skillett and simmer on low heat for about 5 minutes or until chicken breasts are done.
• Serve with rice and salad.