QUICK AND EASY CHICKEN MOLE ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
- For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
- Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
- Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.
QUICK-FIX CHICKEN CHILI MOLE
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.
- Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.
QUICK MEXICAN PORK (OR CHICKEN) MOLE
I think this is from a magazine. It is a shortcut recipe since it is made with your favorite BBQ sauce.
Provided by Oolala
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook and stir onion and garlic in oil on medium heat until tender.
- Add meat; cook and stir on high heat for 5 minutes or until golden brown on all sides.
- Add 1/2 cup water and the remaining ingredients and bring to a boil. Cover; reduce heat and simmer for 10 minutes or until meat is cooked through.
- Serve with 2 cups of rice.
Nutrition Facts : Calories 253.5, Fat 13.9, SaturatedFat 5, Cholesterol 74.8, Sodium 313.3, Carbohydrate 8.5, Fiber 1.9, Sugar 2.2, Protein 25
SAUTEED CHICKEN WITH QUICK MOLE SAUCE AND CILANTRO RICE
Simmer chicken breasts in an easy version of mole sauce made with peanut butter, cocoa and spices.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Puree 1 cup of the cilantro with 13/4 cups water in a blender.
- Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, until opaque, about 1 minute. Add the cilantro water and 1/2 teaspoon salt and bring to a boil. Cover, reduce the heat to low, and cook, undisturbed, until the rice is tender and absorbs all the liquid, about 18 minutes. Let stand, covered, until ready to serve. Fluff with a fork and stir in the remaining 1/2 cup cilantro before serving.
- Sprinkle the chicken with 1/2 teaspoon of the five-spice, 3/4 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of oil a large skillet over medium-high heat. Add the chicken and cook, flipping once, until golden brown on both sides and partially cooked through, 6 minutes per side. Transfer the chicken to a plate.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chile powder, garlic and remaining 1/2 teaspoon five-spice and cook, stirring, for 30 seconds. Add 1/2 cup water and stir to combine. Add the nut butter, soy sauce, sugar, and cocoa powder and whisk until combined. Add 1 more cup water and bring to a simmer.
- Add the chicken to the sauce and simmer, flipping occasionally, until it is cooked through and the sauce has thickened, about 12 minutes. Serve the chicken and mole sauce with the cilantro rice on the side.
QUICK CHICKEN MOLE
Believe it or not this is a recipe that I saw Paula Deen make on TV today. Just make sure you don't make the same mistake she did- the pumpkin seeds should be shelled (pepitas) before you sprinkle them as a garnish. This recipe is much easier to prepare than most mole recipes and is best served with tortillas and rice.
Provided by cookiedog
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a saute pan over medium heat. Add onion and saute until translucent.
- Add garlic and spices and continue to saute to toast and develop flavor.
- Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.
- Simmer for 10 minutes.
- Strain and puree until smooth.
- Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides.
- Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.
- Garnish with pepitas and serve with rice.
Nutrition Facts : Calories 973.6, Fat 70.3, SaturatedFat 19.1, Cholesterol 285.2, Sodium 560.7, Carbohydrate 11.4, Fiber 3.7, Sugar 5.7, Protein 71.8
COFFEE CHICKEN WITH QUICK MOLE SAUCE
Rich home-made mole sauce with tender cocoa flavor coats tender chicken in this delicious dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 6
Number Of Ingredients 20
Steps:
- In 2-quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room temperature.
- Place chicken in 1-gallon resealable plastic food-storage bag or large bowl, and pour cooled coffee mixture over chicken. Seal bag or cover bowl. Refrigerate 2 to 3 hours.
- In 12-inch skillet, heat oil over medium heat. Remove chicken from marinade and pat dry on paper towels. Discard marinade. When oil is hot and shimmers lightly, place chicken in skillet. Cook about 3 minutes or until golden brown. Flip and cook 2 to 3 minutes longer or until golden on other side. Place chicken on plate.
- In same skillet, cook onion over medium heat 5 minutes, stirring occasionally, until soft and lightly browned. Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate and chiles. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.
- Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and juice of chicken is clear when center of thickest part is cut (170°F). Taste and add salt and pepper if desired. Serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 80 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 8 g, TransFat 0 g
QUICK AND EASY BEEF OR CHICKEN MOLE
I finally figured out how to make a decent taco meat without any packets, because I can't stand resorting to packets! I think I got the idea from my sister, because she has a very firm belief that there should be chocolate in everything. Correction to cocoa amount: now that I have more experience in guesstimating what I put into my recipes, I am adjusting this :)
Provided by Abi Fae
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place red pepper flakes and garlic into a frying pan and add meat. I don't add any oil for beef, because it produces enough grease, but for chicken, I add one tablespoon cooking oil. Cook over medium high until meat is fully cooked.
- Drain grease from meat.
- Mix beef stock and hot water and mix until the stock is disolved. Add to meat. Add all other ingredients, stir well, and allow to simmer down until the sauce is thick enough to serve with tacos.
Nutrition Facts : Calories 174.8, Fat 11.8, SaturatedFat 4.6, Cholesterol 51.4, Sodium 68.8, Carbohydrate 2.4, Fiber 0.9, Sugar 0.1, Protein 14.7
CHICKEN WITH QUICK MOLE SAUCE
Steps:
- Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.
QUICK CHICKEN MOLE
This is a microwave version of Mole Poblano, which consists of chicken in a dark, spicy chocolaty sauce full of nuts and sesame seeds. Most traditional mole recipes require several hours of preparation and cooking time; this version is for those of us who have limited time for cooking! Muy bien!
Provided by Alena
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Place butter, onion and garlic in a 3 quart microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.
- Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes.
- Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.
Nutrition Facts : Calories 1234.6 calories, Carbohydrate 24.8 g, Cholesterol 355.8 mg, Fat 85.4 g, Fiber 5.2 g, Protein 90.6 g, SaturatedFat 25.1 g, Sodium 727.3 mg, Sugar 12.9 g
QUICK CHICKEN MOLE
Steps:
- Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth. Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.
QUICK CHICKEN MOLE IN TORTILLAS
Provided by Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.
- Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven.
- To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.
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