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Chicken Mole Shopping Tips
Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.
Chicken Mole Cooking Tips
Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.
Mole Amarillo Recipe
Mole Amarillo or Oaxacan Yellow Mole, one of the most popular Moles in Oaxaca. It can be made with pork or chicken, and also be used as an empanada filling.
The word mole comes from the Nahuatl word Molli, which means sauce or stew. It is clear that in the pre-Hispanic era various ground and complex sauces were made, which throughout the years and centuries were modified, refined, and adapted to new ingredients and culinary uses.
The Seven Moles of Oaxaca
The State of Oaxaca is famous for what we call “The Seven Moles of Oaxaca”: Chichilo, Manchamanteles, Amarillo, Verde, Coloradito, Colorado, and Negro.
The Mole Amarillo (“Yellow Mole”) is one of the most versatile out of the seven varieties. It can be made using pork, chicken, beef, or just vegetables. The pork is seasoned with cilantro, the beef with pitiona, and the chicken is always seasoned with hierba santa (holy leaf). The vegetarian version usually uses chepil, pieces of corn, and squash shoots. Any version of Mole Amarillo can use chochoyones (corn masa dumplings).
Mole Amarillo or Amarillito
Mole Amarillo is often referred to simply as “Amarillo” or “Amarillito”. It is a stew with a soupy consistency, a yellowish or sometimes reddish hue, and is made with meat and vegetables. Even though it sometimes looks red, it is called yellow mole (mole amarillo) because the sauce uses peppers such as chilhuacle amarillo (“yellow chilhuacle”). This smooth sauce can be made using chile ancho, chile guajillo, chile costeño amarillo, or chile chilcostle, besides being made with tomato, miltomate (small tomatillos), clove, black pepper, cumin, garlic, oregano, and corn masa for thickening.
What vegetables are added to the Mole Amarillo?
This mole amarillo includes pork or chicken, and uses vegetable like green beans, chayotes, squash, and potatoes, and can also have small masa balls (dumplings we call chochoyotes). It is served with pickled onions and strips of chile de agua peppers. In Oaxaca, yellow mole is made more frequently than the other types of moles, and it can even be part of everyday meals, leading it to be prepared with a variety of different meats. In fact, the herbs that define the flavor of the sauce are often changed depending on the meat used.
- Chepil: A pre-Hispanic herb that grows in the wild during the rainy season.
- Chile Chilhuacle: A pepper about 6 cm in length and 4-5 cm wide, ending in a round tip. It has a yellow-orange to red color, a deep spicy flavor, and thin skin. From the region of Cañada Chica.
- Chile Chilcostle: A dark red pepper, 10-12 cm long and 3 cm wide, with a deep flavor and thin skin. From the Cañada Chica region of Oaxaca.
- Chile de Agua: About 13 cm long and 4 cm wide, it’s color ranges from light to dark green and also orange. It has a thin skin and a delicate flesh. This creole pepper from Oaxaca has a very spicy flavor, and is harvested in the central valleys of Oaxaca. These peppers are used in strips (for “rajas” dishes) or for chiles rellenos, as well as for salsas.
- Chochoyones: Small corn masa balls, kneaded with either oil or lard, and cooked in soups and moles. The broth that these dumplings are cooked in is very valuable, since it helps to thicken the mole amarillo or whatever soup or stew is being made.
- Squash shoots: These are the tender branches from the vines of the squash native to Oaxaca. They are often cut fresh and cooked along with the tender squash, squash flowers, corn, and local herbs.
- Hierba Santa (Holy Leaf): These leaves are green and heart-shaped, with a thin and soft texture. They have a brighter color on the upper side and are more opaque on the bottom. Their size varies, and depends on where they’re growing they can reach between 12-25 cm in length. It grows in the wild in humid areas.
- Manchamanteles (“tablecloth-stainer”): This is a sweet mole with a sharp, fruity flavor derived from pineapple and plantain, two of its ingredients.
- Pitiona: A regional plant with purple florets.
RECIPE FOR YELLOW MOLE (MOLE AMARILLO)
Recipe by Chef José Humberto Pacheco Mayen from Oaxaca
- 4½ (or more) cups of chicken stock (see recipe below)
- 1 chicken (3-4 lbs.), cut into pieces without skin (keep the carcass and neck for the broth)
- ½ lb. new potatoes (6-8 potatoes), well washed
- ½ lb. green beans, cut diagonally in 1½ pieces
- 1 chayote, peeled and cut into 1½ inch cubes
- 6 Chilcostle peppers (or Chilhuacles Amarillos or Guajillos), with the stems, seeds, and veins removed
- 3 whole cloves
- 6 spice kernels
- Salt to taste
- 2 Ancho peppers, with the stems, seeds, and veins removed
- ½ lb. squash, cut diagonally
- 1 teaspoon of dried oregano
- 1 lb. tomatoes (about 8-10 medium tomatoes)
- 5 miltomates (or 3 tomatillos)
- 1 white onion, cut into chunks
- ½ of a head of garlic, separated
- 5 Chiles Costeños Amarillos with the stems, seeds, and veins removed
- 1 tablespoon lard (or vegetable or sunflower oil)
- 125 grams of prepared corn dough for tortillas
- 2 large (or 3 small) Hierba Santa leaves
HOW TO MAKE MOLE AMARILLO:
1. In a 4-liter pot, heat the chicken stock. Add the pieces of chicken, then cover the pot, lower the heat, and cook until the chicken is soft, about ½ hour. Add salt to taste.
2. Remove the pieces of chicken from the broth, then cook the potatoes, green beans, squash and chayotes in the broth, each one separately, until they are soft. Set these aside and reserve the broth.
3. Boil 2 cups of water. Using a dry comal, griddle or frying pan, char the skin of the peppers over medium heat until they begin to form blisters and start to release their aroma. Remove the peppers from the comal and place them in a bowl to soak for 20 minutes in the hot water. Afterwards, drain the peppers and reserve the water.
4. Put the peppers in your blender along with 1½ cup of the soaking water and grind until you obtain a smooth puree. Pass the puree through a strainer this will prevent the little pieces of pepper skins from getting in the sauce. Set aside in a bowl.
5. Lightly toast cloves, allspice, peppercorns and oregano on the griddle/comal until they release their aroma. Remove promptly and add to your blender.
6. In a 2-liter saucepan, boil the tomatoes and miltomates (or tomatillos) in 1 cup of water until the miltomates begin to change color, about 10 minutes. Peel the tomatoes and discard their skin.
7. Add the tomatoes, miltomates, onion, garlic, and 1 cup of the reserved chicken broth to your blender, and blend until you obtain a smooth puree. Pass this puree through a strainer to remove the seeds.
8. In a 4-liter pot, heat the lard or oil until it is very hot. Then, fry the pepper puree over medium heat for about 15 minutes, stirring frequently. Add the puree of tomatoes and spices and fry them together for another 15 minutes.
9. Put the corn masa and 1 cup of the broth in your blender and grind well. Add this to the tomato and pepper mixture in the pot. Let thicken for about 15 minutes, stirring frequently. Add a tablespoon of salt or more, to taste.
10. Dilute the mole sauce with 2 or 2 ½ cups of broth, or more, if needed. It should be thick enough to cover the back of a spoon.
11. Add the leaves of Hierba Santa to the mole. Keep warm.
- 2 lbs. chicken bones (neck, ribs, and feet)
- 1 large white onion
- 1 bay leaf
- 2 stalks of celery, with leaves
- ½ of a large head of garlic
- 2 carrot sticks, peeled and cut into slices
- 1 arbol pepper
- 3 black peppercorns
- 1 sprig of thyme (or 1 pinch of dried thyme)
- Salt to taste
HOW TO MAKE THE CHICKEN BROTH:
1. Place the chicken bones in a 6-liter pot along with enough cold water to cover them, about 3 liters. Add the onion, celery, garlic, carrots, bay leaf, arbol pepper, black peppercorns, and thyme. Bring to a boil.
2. Cook covered, over medium heat, for at least 15 minutes. Continue to simmer over low heat for 30 minutes. Add salt. Remove the chicken bones from the pot and strain the broth.
3. Let the broth cool and then remove the grease from the surface.
- 300 grams of prepared corn masa (for tortillas)
- 2 teaspoons of pork drippings or lard
- 1 teaspoon of salt (or salt to taste)
HOW TO MAKE THE CHOCHOYONES:
1. In a small bowl, mix the dough with the drippings (or lard) until they are well incorporated. Add salt. Make 18 balls (or more), each about the size of a walnut.
2. With your finger, press each ball in the center. While the mole continues to simmer, add the balls in one by one and let them cook for 5 minutes.
3. Return the chicken and vegetables to the sauce.
4. Taste to check for seasoning and serve the final dish hot with many corn tortillas.
- 6 Chile de Agua peppers, peeled and seeded
- The juice of 2 lemons
- Salt to taste
2. Char the peppers on a griddle until they start to form blisters and change color, then remove promptly. Place them in a bag to sweat for 5 minutes so that the charred skin can be removed easily.
3. Remove the charred skin form the peppers using the back of a spoon (or using your hands). Cut the peppers into strips, then put them in a bowl with lemon juice and add salt to taste.
- 2 tablespoons lard
- ½ onion, sliced
- 2 cloves garlic, sliced
- 1 teaspoon salt
- 1 tablespoon cumin seeds
- 2 poblano peppers, seeded and thinly sliced
- 2 Anaheim peppers, seeded and thinly sliced
- 4 skinless, boneless chicken thighs, cut into chunks
- 4 cups chicken broth
- 2 cups chicken broth
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 corn tortilla, cut into 1-inch strips
- 4 tomatoes, cut in half crosswise
- 3 tomatillos, cut in half crosswise
- 2 tablespoons lard
- ½ onion, sliced
- 5 cloves garlic, sliced
- 2 teaspoons cumin seeds
- 2 cups chicken broth
- salt to taste
- 1 teaspoon white sugar, or more to taste
- 3 ounces dark chocolate, coarsely chopped
- 12 corn tortillas
- ½ bunch fresh cilantro, coarsely chopped
- ½ cup crumbled queso fresco
Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer cook and stir until chocolate is melted, about 5 minutes.
Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.
How to Make Chicken en Mole
*These are all dried chiles that I find in our grocery store in the ethnic section. I sometimes run low on one type of chili or another, and that&rsquos fine. I just sub in one of the other chiles making sure the heat is similar (go by size of the chili &ndash the smaller the pepper, the hotter it is!).
Begin boiling a pot of water, approximately 2 1/2 quarts.
Destem and deseed all the chiles except the anchos. Toss the seeds and ribs and stems, leaving only the body. To do so, use a knife to cut the chili in half lengthwise and shake out the seeds. If the chili breaks while you&rsquore doing it (which it will do as it ages and dries out more &ndash the flavor is still fine, so don&rsquot worry!), that&rsquos fine and sometimes actually makes it easier.
Destem and deseed the anchos, but save these seeds!
Place the ancho seeds into a small saucepan, along with the sesame seeds, the peanuts, the peppercorns, and the almonds. Toast over medium head for a minute or two, shaking to stir them up periodically. When you can smell them toasting, they&rsquore done. Set them aside.
Meanwhile, dry toast the chiles on a cast iron grill (or in a saute pan with a little grapeseed oil) on medium heat. Turn them once after a minute and a half or so.
Drop the toasted peppers into the boiling water.
You&rsquoll be using that cast iron grill pan (or saute pan) a lot, so keep it on the stove. Start toasting the onion you rough chopped, along with the cloves of garlic. Turn them after a minute, just like the chiles. Add them to the boiling water, too.
Toast the slice of bread and the tortilla in the grill pan until lightly browned. Add to the boiling water. (Do you see how much the water has changed color as the chiles are boiling in it? Cool, huh?)
Honestly, one of my favorite parts of this whole process is watching the bread expand as it absorbs the water. It&rsquos truly fascinating to watch &ndash at least for me!
You&rsquoll go through the same routine with the roma tomatoes, cinnamon stick, and raisins. Toast them on the grill pan, then add them to the boiling water.
Next up is the Mexican chocolate. This is the kind I use. You cannot just use &ldquonormal&rdquo chocolate for this. It has a different texture and taste, and it&rsquos perfect for this. (It also makes a rockin&rsquo hot chocolate if you put it and hot milk in a blender&hellip just sayin&rsquo)
I rough chop the chocolate, then add it, the grapeseed oil (or olive oil this time around), chicken stock, and salt to the pot of boiling water. At this point, you&rsquore probably going to start wondering if you did something wrong. You didn&rsquot.
Turn the heat down so that the mixture simmers. Cook for about an hour, and it&rsquoll look a little more like this. Still questionable, but hang in there with me. I promise it&rsquos worth it.
Let it cool, and remove the cinnamon stick (ummm oops, I forgot to do so this time. I have no idea what happened to it. Actually, I do. I blenderized it. And it tastes good, but I still suggest removing it!) Put it into a blender in batches. I would generally puree a sauce like this in the pan, but I truly want it pulverized and pureed as finely as possible, so I actually use my blender for this one.
My standard warm/hot liquid blender cautions remain: never fill it more than 1/3 full with hot liquids. Use a potholder or kitchen towel to hold the top on so that it doesn&rsquot pop loose and spray the kitchen or burn you.
When I do this, I pull mole from the pot then blenderize it. I pour it back into the pot on one side, then pull out more mole from the other side until the entire pan looks like it&rsquos a consistent color and umm consistency. This means that some parts of it get blended more than once, but I&rsquom fine with that. I really want this to be fairly smooth.
Cook it uncovered over low heat. Add the scant one cup of sugar, and simmer until it thickens. It will darken in color, too. Stir it periodically, as it will develop a skin, but it stirs away. This will take forty-five minutes to an hour, but feel free to simmer longer to make it even thicker.
Serve over rice and poached, shredded chicken.
And now I want another helping. Y-U-M. Do not get scared off by this one. It&rsquos not hard, and it is SO worth it. It makes a lot of mole, which stores well in the fridge for up to a week. It also freezes well for use later.
Pulled Chicken in Mission Fig Mole Sauce
1 ½ hours, largely unattended. Serves 6.
- 2 small white onions, quartered
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 dried bay leaves
- 3 sprigs thyme
- Kosher salt
- 4 whole chicken legs (2 ½ pounds)
- 2 cups Mission Fig Mole
- Chopped cilantro, sliced green onion tops, sliced radishes and sesame seeds, for garnish
- Cooked rice, warmed tortillas and grilled cebollitas, for serving
- Combine the onions, carrot, celery, bay leaves and thyme in a large saucepan. Add 6 cups cold water, then bring to a boil over high heat.
- Generously salt the water, then lower in the chicken legs. They should be barely covered by the water. Return to a simmer, then cover, reduce the heat to low and poach until the meat is very tender and has pulled away from the bones, 45 to 50 minutes.
- Transfer the chicken to a bowl to cool slightly keep the stock simmering uncovered on the stove. Scrape the mole into a large, deep skillet or saucepan and set over medium heat. Bring to a simmer, stirring often to prevent the sauce from scorching. Ladle in enough of the simmering chicken stock to thin the mole to a pourable, less pasty consistency, about ½ cup.
- Discard the skin and bones from the chicken and pull the meat into large chunks. Transfer to the simmering mole sauce and fold to evenly coat. Add more chicken stock if you’d like a thinner sauce. Top with cilantro, green onions, radishes and sesame seeds. Serve hot with rice and tortillas.
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Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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- 2 (8-ounce) chicken breast halves, skinned
- 2 (6-ounce) chicken thighs, skinned
- 2 chicken drumsticks (about 8 ounces)
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Cooking spray
- 1 ⅓ cups warm Mole Sauce
- Lime wedges (optional)
- Chopped fresh cilantro (optional)
Sprinkle chicken with salt and pepper. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breasts to pan cook 5 minutes, turning occasionally. Add chicken thighs and drumsticks to pan cook 5 minutes, turning occasionally. Bake at 350° for 30 minutes or until done, turning halfway through cooking time.
Spoon 1 tablespoon pan drippings into Mole Sauce. Serve sauce with chicken. Garnish with lime wedges and cilantro, if desired.
- 1 cup black mole paste (see Note)
- 3 cups chicken stock
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 4 bone-in chicken breast halves (with skin)
- Toasted sesame seeds (for garnish)
Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes. Season with salt and pepper.
In an ovenproof skillet, heat the oil until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until browned and crisp, 4 minutes. Turn the chicken and cook for 3 minutes. Transfer the skillet to the oven and roast the chicken for 20 minutes, until just cooked through. Let the chicken rest in the skillet for 5 minutes, then transfer to plates. Spoon the mole sauce alongside, garnish with sesame seeds and serve.
How To Make Authentic Chicken Mole
Authentic Chicken Mole is something very special in my culture that is served at weddings or on very special occasions. The truth is that Authentic Chicken Mole has about 24 ingredients. Crazy, right? That is how I feel when I make this. I think, why did I decide to make chicken mole again? It is a long process! But once I sit down with my family and friends and all the flavors come rushing in…the chocolate, the cinnamon, the peanut butter, I remember how special it is to eat this and it is SO worth it! A recipe like this takes care and great patience and is a way to express love and appreciation to those around you.
I got this recipe 21 years ago from my friends Mom who used to sell this Authentic Chicken Mole Recipe in Michoacan, Mexico. Till this day, it is the best chicken mole recipe I have ever tasted. I have modified it slightly to make it gluten free and dairy free but have kept its original Authentic Style true to the way it should be made. I have included a step by step tutorial in this Authentic Mexican Chicken Mole Recipe to help you along the way.
I did make my chicken stock the same day so it took me 5 hours from beginning to end in the kitchen. I suggest you make your stock the day before in a crockpot so you are not on your feet so long. I have an easy Chicken Stock CrockPot Recipe you can do. If you have chicken stock in the freezer, then you can buy a roasted chicken and shred it. That will save you lots of time too!
The first thing you want to do is heat your chicken stock in a large pot to a low simmer. Next, you will prep your chilis. I used Chili Pasilla , Chili Guajillo , and Chili California . I have not been able to find Chili Mulato at my local market so I doubled the Chili Pasilla. Next time, I will order Chili Mulato on Amazon and use 4 Chili Mulato’s and use only 4 Chili Pasilla’s, that is in the original recipe. The Chili Mulato gives it a deep color. Next, remove the stems from all your chilis and throw away. Then, wipe off dust with a “barely” damp paper towel (not wet or oil will splatter on you when frying!). Then, open chilis in half and remove the chili seeds. Place the chili seeds in a bowl. You will need these later to add heat to your mole. Then, you will add oil to a large frying pan and fry your chilis in small batches. You want them to slightly change color. Do not over fry or they will become bitter. Add these chilis to your chicken stock that is simmering.
Next, wipe your pan clean with paper towels. Careful not to burn yourself! You can use tongs to swirl the pan clean with paper towels. You do this so there are no burnt bits of chili in your mole. Add another swirl of oil, about 2 tablespoons. Once oil is hot, add chili seeds, sesame seeds, pumpkin seeds, almonds, tomatillos, onion, garlic cloves, raisins, cinnamon stick, chocolate bar (I used Guittard unsweetened chocolate bar )and piece of fresh ginger. Sauté until onions are translucent and mixture is aromatic, about 7-8 minutes. The aroma is amazing at this point! It is my favorite part in the process! Gently and slowly pour all ingredients into the simmering stockpot.
Wipe your pan clean again as mentioned above and add another swirl of oil. Now you will fry your corn tortillas until they are slightly crispy. Just a few seconds per side. Repeat with the gluten free bread. You want the bread golden brown on each side. ( I used Ener-G Gluten Free Sourdough Style Bread ) Add to stock pot. This process is very traditional for Authentic Mexican Mole and helps to act as a thickener.
Next, you add some yummy spices to the stockpot! This time you will add cumin seeds, oregano, cloves, peanut butter and cane sugar to stockpot. Allow mixture to simmer for 15 minutes. I am adding sugar because I used an unsweetened pure cacao bar. If you have no dairy allergies, then traditionally a tablet of Abuelita Mexican Chocolate can be used. I called them and although they do not add dairy to their mix, their may be cross contamination and cannot guarantee there is NO dairy. So if you want to use Abuelita Mexican Chocolate to make Authentic Chicken Mole, do not add additional cane sugar to this recipe.
Once your mixture has simmered for 15 minutes turn off heat. You will blend and strain mixture. Add mixture to blender until 3/4 full. Do NOT fill to the top. You will want to place a thick towel over the blender’s lid so steam does not burn your hand.
Blend on low and slowly increase the speed. Blend on high for 1 minute or until your mixture is smooth. Run your mixture through a large fine mesh strainer into a large bowl or pot. Use back of spoon to push mixture through strainer. This will take GREAT PATIENCE! It took me about an hour to do this! Once all liquid had passed through, toss nut mixture in trash. Repeat this step with remaining mixture. I have made this recipe with friends in the past and the process is much faster! Plus, it is fun to cook with friends in the kitchen. Do you ever do that? If you don’t, you should try it! My last cooking adventure was with my friend Kumari and we made Thai Shrimp Curry and Gluten Free Tortillas together! My daughter even got in the kitchen to help cook! It was lots of fun!
Once your mole is all smooth, you will add salt to taste. Then add the chicken. I prefer shredded chicken. I shredded the meat from two whole chickens that I used to make stock, added salt and placed in a pot. Then, I poured mole over the chicken and tasted it and adjusted the salt. This Authentic Chicken Mole Recipe tastes even better the second and third day! Left overs are great! You can make burritos with my homemade Gluten Free Tortillas or put this on tostadas. Yum! I made this for a potluck with a few Moms that had volunteered to help at my daughters school for a World Fair. We had spent two full days teaching over 600 kids about the history and culture of Mexico. The kids loved learning about the pyramids, traditional holidays, Mexican food and famous people. I felt it was my duty to bring some Authentic Chicken Mole to thank the Moms for all their support and hard work at this event. It was worth it! If you want a flavorful dish and don’t want to spend hours in the kitchen, try my Paleo Friendly Chocolate Chili Recipe . It is delicious and very easy to make! Be sure to subscribe below for my Free Breakfast Paleo E-Book! Bon Appetit!
For delicious healthy gluten free/Paleo-ish meals, please subscribe below. You will get my free Paleo Breakfast E-Book as my gift to you and new recipes straight to your inbox!
Chicken in Mole Sauce Recipe
PAM Cooking Spray sponsored this blog post. The opinions and recipe are all mines.
One thing that many people worry about when making a meal like this is the amount of time needed to cook it (and to clean up afterward). Well, as old I am, I only recently found a little trick to use to make the process less messy. When roasting the tomatoes on the comal/griddle, I lightly spray some PAM Cooking Spray over the griddle and voila, you have a quick and painless cleanup! Since I found this trick, I have less trouble cleaning the comal/griddle (even though it’s a non-stick pan, I used to always have messy residue). I know a lot of people use it for baking and grilling, but I’ve realized that I’ve been using PAM Cooking Spray for several other uses. For example, while you have your yeast bread rising, spray the plastic wrap with PAM Cooking Spray when you cover the dough to avoid it from sticking. You can also spray it on gelatin molds it makes your gelatin come out nice and easy. Who knew, right?
- 1 ¼ pounds boneless, skinless chicken thighs, trimmed
- ¼ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 2 tablespoons canola oil, divided
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 8-ounce can tomato sauce
- ½ cup reduced-sodium chicken broth
- ¼ cup mini semisweet chocolate chips
- 1 tablespoon almond butter or natural peanut butter
- 1 tablespoon toasted sesame seeds (see Note)
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.
Note: Look for toasted sesame seeds at the supermarket near other Asian ingredients. Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.