Best 9 Brides Mole With Chicken Recipes

CHICKEN MOLE

Steps:

• Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

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:

• Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
• Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
• Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
• Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
• Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
• Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
• Photgraph by Con Poulos

EASY CHICKEN MOLE

Steps:

• To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
• Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
• Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.

EASY CHICKEN MOLE

Steps:

• In a heavy sauce pan boil the chicken thighs, no need to salt the water but you may if you desire. Don't discard the cooking water you will use it later.
• In a blender combine the premade Mole sauce and jalapenos. Using the jar the Mole came in add 3 jarfuls of the cooking water you used to cook the chicken. Blend until smooth and you don't see chunks of jalapenos.
• (Note: before blending you may want to wait for the water to cool down for a few minutes the heat of the water may make your blender top fly off spraying mole sauce everywhere. Experience talks--trust me.).
• Discard the unused water, leaving the chicken in the pot, once you have blended the mole sauce add it to the chicken and stir heating it through.
• Serve and enjoy! Try it with my Rice Recipe #199280, and corn tortillas.

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.

THE BRIDE'S CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
• Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.
• Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.
• Preheat the oven to 375 degrees.
• Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.
• Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.

GREEN MOLE WITH CHICKEN

Steps:

• To poach the chicken, combine all of the ingredients except the chicken in a large pot and bring to a simmer. Simmer 20 minutes. Add the chicken breasts and skim off any foam when the liquid comes back to a simmer. Partly cover and simmer 15 minutes. Remove from the heat and allow to cool for 5 to 10 minutes, or longer if possible. Then, using tongs, remove the chicken breasts to a sheet tray or bowl. When they are cool enough to handle, remove the skin. Cover and set aside. Strain the stock through a cheesecloth-lined strainer and measure out 3 cups. Skim off the fat from the top. (If you do this step the day before, chill the stock first, then skim off the fat from the top. Chill any remaining stock, skim off the fat and freeze.)
• To make the mole, heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden, or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool. Set aside 2 tablespoons of the seeds for garnish.
• If you're using fresh tomatillos, bring a medium pot of water to a simmer, add the tomatillos, and simmer for 10 minutes, flipping them over in the water halfway through, until soft. Drain and place in a blender. If using canned tomatillos, drain and place them in a blender. Add the cooled pumpkin seeds, the chilies, lettuce, onion, garlic, cilantro, and 1/2 cup of the stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary. If necessary, do this in 2 batches.
• Heat the Dutch oven or heavy saucepan over medium-high heat until a drop of water evaporates immediately on contact. Add the oil, wait for a minute, then drizzle in a bit of the pumpkin seed mixture; if it sizzles loudly, add the rest, holding the lid above the pan, as the mixture will spatter. Cook, stirring, until the mixture darkens and thickens, about 5 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Stir or whisk in the remaining stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt.
• To serve, place the chicken breasts in the pot with the mole and warm on top of the stove, then remove the chicken pieces to a platter and nap with the warm sauce; or place in a large, attractive baking dish, pour on the sauce, cover and warm in a low oven (275 degrees) for 20 minutes. Garnish with cilantro sprigs and pumpkin seeds. Serve with rice.

BRIDE'S MOLE WITH CHICKEN

Steps:

• 1. Cut each chicken breast crosswise into 3 pieces and put in a large saucepan. Add the broth, and cook, covered, over medium heat until tender, about 10 minutes. Let the chicken cool in the broth. 2. Meanwhile, toast the chiles then soak them in hot tap water 25 minutes. Toast the sesame seeds. Drain the chiles and discard the water. Put the chiles, sesame seeds, prunes, orange juice, crushed pepper, and allspice in a blender. Reserve. 3. In a small skillet, heat 1 tablespoon of the oil over medium heat and fry the onion, garlic, tortilla, and oregano, stirring, until they start to brown, 3 to 4 minutes. 4. Transfer onion mixture to the blender. Add the wine and 1 1/2 cups of the chicken broth from cooking the chicken. Blend as smoothly as possible, then pour through a fine-mesh strainer into a large bowl, pressing with a wooden spoon to extract the soft pulp and juice. Discard the debris. 5. In a large saucepan, heat the remaining tablespoon of oil over medium heat until it shimmers. Gently add the chile mixture (to minimize splattering). Cook, stirring, 1 minute. (If the sauce is too thick, add hot chicken broth to reach the desired consistency.) Add the chocolate. Reduce the heat to low, cover and simmer, stirring frequently, until the chocolate melts and the flavors blend, about 15 minutes. Add the chicken. Bring to a simmer and cook 3 to 4 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.