Best 2 Ole Mole Chicken Recipes

Dive into the rich tapestry of flavors with our exploration of the ultimate recipe for "Ole Mole Chicken." This traditional Mexican dish tantalizes taste buds with a symphony of spices, chiles, and chocolate that create a captivating sauce. As you embark on this culinary journey, discover the secrets behind this beloved dish, and prepare to elevate your taste buds to new heights. Let's uncover the magic of creating the perfect "Ole Mole Chicken."

Let's cook with our recipes!

CHICKEN MOLE OLE

Chicken Mole Ole image

You'll get a kick out of this full-flavored southwestern favorite that requires a bit of prep time but is well worth it. -Johnna Johnson, Scottdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

2 dried ancho chiles
1-1/2 pounds tomatillos, husks removed, halved
2 medium onions, sliced, divided
1 serrano pepper, halved and seeded
3 garlic cloves, peeled
3 pounds bone-in chicken breast halves, skin removed
1 tablespoon canola oil
2 teaspoons ground cumin, divided
1-1/2 teaspoons chili powder
1 teaspoon pepper
1/4 teaspoon ground cinnamon
2 whole cloves
1/2 cup almonds
1 ounce unsweetened chocolate, chopped
1 tablespoon lime juice
1 teaspoon salt
1-1/2 cups shredded cheddar-Monterey Jack cheese
1/2 cup minced fresh cilantro

Steps:

Place chiles in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once., In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chiles; cook 1 minute longer. Discard cloves., Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl., Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cook, covered, on low until chicken is tender, 4-5 hours. Sprinkle each serving with cheese and cilantro.

Nutrition Facts : Calories 494 calories, Fat 25g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 671mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 7g fiber), Protein 49g protein.

OLE' MOLE CHICKEN

ole' mole chicken image

from the chef2chef website, this made a great last minute dinner when we had unexpected guests. i served this with tortillas, beans and rice, and a corn salad.

Provided by chia2160

Categories Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup sesame seeds
1/2 cup slivered almonds
1 dried New Mexico chiles or 1 california dried chili
1 large onion, chopped
3 cloves garlic, crushed
1/3 cup raisins
2 tablespoons chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon anise seed, crushed
1 cinnamon stick
4 lbs chicken thighs
1 (14 ounce) can diced tomatoes (unflavored!)
2 cups water
1/4 cup tomato paste
1/4 cup tequila
1 ounce unsweetened chocolate, chopped up

Steps:

Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely.
Remove from pan.
Put almonds in pan and toast them to a golden brown.
Don't cheat on these steps, the golden brown color imparts a lot of flavor.
Remove from pan.
Put the chili in the pan and heat until it is softened well.
Remove from pan.
In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds and sesame seeds.
Rinse the chicken, pat dry, and place on top of the mix.
Pour in tomatoes.
Pour in 2 cups water.
Mix tomato paste and tequila, pour over the chicken.
Cover and cook at 325 for 2 hours.
Check every 20 minutes to make sure there is still liquid in the pot.
When chicken is tender, remove it to a plate.
Remove cinnamon stick and the stem of the chile.
Put the rest of the mix in a food processor and chop it up until it is smooth.
Add the chocolate and pulse it twice.
Wait a few minutes for the chocolate to melt from the heat of the mix.
Then whirl the mixture a few more times until well blended.
Remove the skin and shred the chicken into a large serving dish.
Pour the mole sauce over it.
Prepare to enter heaven.
Serve with corn tortillas and more tequila.
Cooked chayote squash makes a nice accompaniment.

Tips for Making the Best Ole Mole Chicken:

Use high-quality chicken: Opt for organic, free-range chicken for the best flavor and texture.
Brown the chicken before braising: This step adds a rich, caramelized flavor to the chicken and helps it stay moist during braising.
Make sure the mole sauce is flavorful: The mole sauce is the star of this dish, so make sure it's packed with flavor. Use a variety of chiles, spices, and herbs to create a complex and delicious sauce.
Braise the chicken low and slow: This allows the flavors of the mole sauce to penetrate the chicken and create a tender, fall-off-the-bone dish.
Serve with traditional accompaniments: Ole mole chicken is typically served with rice, beans, and tortillas. These accompaniments help to balance out the richness of the mole sauce.

Conclusion:

Ole mole chicken is a delicious and flavorful Mexican dish that is perfect for a special occasion. The combination of tender chicken, rich mole sauce, and traditional accompaniments creates a truly unforgettable meal. Follow these tips to make the best ole mole chicken possible.