Best 2 Mole Chicken Chili Recipes
Immerse yourself in the tantalizing fusion of Mexican and American cuisine as we embark on a culinary journey to discover the best recipe for "mole chicken chili," a dish that captivates taste buds with its intricate flavors and vibrant colors. This mouthwatering masterpiece seamlessly blends the rich, earthy notes of traditional Mexican mole sauce with the comforting warmth of a classic American chili, resulting in a symphony of flavors that will leave you craving for more. Get ready to tantalize your senses as we explore a world of spices, textures, and culinary artistry, culminating in the ultimate recipe for "mole chicken chili."
Check out the recipes below so you can choose the best recipe for yourself!
MOLE CHICKEN CHILI
Muir Glen tomatoes are my favorite brand -- this is a recipe that I found on their website. The original recipe calls for 2 T of unsweetened baking cocoa, but my family is not big on chocolate flavor in savory dishes so feel free to use the entire amount. A very easy dinner for a busy night.
Provided by LARavenscroft
Categories Chicken Thigh & Leg
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat.
- Add chicken; cook 5 to 6 minutes, stirring frequently, until browned.
- Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
- Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon.
- Heat to boiling.
- Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency.
- Sprinkle individual servings with pepitas.
- Serve with corn tortillas.
MOLE CHICKEN CHILI
Spicy chicken chili flavored with fire roasted tomatoes, beer and a hint of chocolate.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
- Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.
Nutrition Facts : Calories 280, Carbohydrate 12 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g
Tips:
- Use the right type of chocolate: Not all chocolate is created equal when it comes to making mole sauce. Look for chocolate that is at least 70% cacao and has a strong flavor. Some good options include Mexican chocolate, dark chocolate, and bittersweet chocolate.
- Don't be afraid to experiment: There are many different ways to make mole sauce, so feel free to experiment with different ingredients and techniques to find a recipe that you love. You can add different spices, herbs, and vegetables to the sauce to create different flavor profiles.
- Make a big batch: Mole sauce is a great dish to make ahead of time, as it will keep in the refrigerator for up to a week or in the freezer for up to 3 months. This makes it a great option for busy weeknights or for entertaining guests.
Conclusion:
Mole chicken chili is a delicious and easy-to-make dish that is perfect for any occasion. The rich, flavorful mole sauce pairs perfectly with the tender chicken and beans, and the chili is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give mole chicken chili a try. You won't be disappointed!
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