ABUELA'S CHICKEN MOLE
My dear Grandmother taught me how to make this authentic chicken mole. I have changed the recipe from hers a bit and have been told by my family that mine is better than Grandma's ever was. Hope she doesn't come back to haunt me for saying that, but I do have to admit myself that my Mole is pretty darn good.
Provided by Melissa Turner
Categories Other Sauces
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. In a large stock pot add water, chicken base, salt, pepper and chicken breast. Bring to a boil and cook for about an hour until chicken is no longer pink. Remove chicken and reserve broth for mole. Let the chicken cool for a bit then remove skins and bones. Shred chicken into chunks and set aside.
- 2. In a small bowl mix together your mole and flour. Now in a dutch oven heat your oil on high. Once oil is hot whisk in your mole mixture. It will turn into a thick paste. Quickly start adding your chicken broth little bits at a time. Letting it rethicken after each addition. Repeat this process until you have a nice thick mole gravy. Turn off flame and whisk in a heaping tablespoon of creamy peanut butter to smooth out the bitterness of the mole (little secret ingredient). Taste and add salt if needed. Add your shredded chicken to your mole and done.
- 3. Serve with tortilla's, refried beans, Sopa (spanish rice) or Fideo. Now here's another little tip for ya. Mexican's use tortilla's as silverware just as Chinese use chopsticks to eat with. I never put forks on the table when eating Chicken Mole. That's up to you, but you will find that ripping off a piece of tortilla and using it to scoop up your dinner makes it all just taste perfect. One last tip. Don't heat your tortilla's in the microwave. Cook them over an open flame. Just turn burner to low and plop the tortilla right on the burner. As soon as it starts to blacken flip and cook other side. Place cooked tortilla's in a folded kitchen towel to keep warm while you finish cooking the rest. Enjoy
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Angel Lettie Ngondo
[email protected]Disappointing.
Chloe Simons
[email protected]Not as good as I hoped.
Alexus Smythe
[email protected]Perfect for a weeknight meal.
Erastus Funny
[email protected]Great for a party.
Tasnimul Tonmoy
[email protected]Easy to follow recipe.
Dechen Peldon
[email protected]Bland mole sauce.
Sani So
[email protected]Too spicy for me.
Talha Kakar
[email protected]Will definitely make this again.
Cornelius Watson
[email protected]Amazing mole sauce!
nic gamig
[email protected]Delicious!
Pan Ei Zin
[email protected]This recipe was a disaster! The mole sauce was bland and the chicken was dry. I followed the recipe exactly, but something went wrong.
Benita Guzman
[email protected]The mole sauce was a bit too spicy for my taste, but the chicken was cooked perfectly. I would make this again, but I would use less chili peppers in the sauce.
waliullah khan
[email protected]This recipe was easy to follow and the mole sauce turned out amazing! I served it over chicken and rice and it was a delicious and authentic Mexican meal.
Kym Trickett
[email protected]I've never had mole before, but this recipe made me a fan. The sauce was complex and delicious, and the chicken was perfectly cooked. I'll definitely be making this again!
Siobhan Dunleavy
[email protected]This chicken mole was a hit with my family! The mole sauce was rich and flavorful, and the chicken was tender and juicy. I will definitely be making this again.