Chicken in Mole Sauce
recipe at a glance
5 stars - 3 reviews
ready in: 2-5 hrs
1 dried chipotle chile
1/4 cup shortening
2 tablespoons ground red chiles
2 cups chicken broth
4 flour tortillas, cut in strips
1/4 cup tomato sauce
1/4 cup onion, chopped
1 tablespoon raisins
1 tablespoon almonds, chopped
1 tablespoon sesame seed
1 tablespoon pumpkin seeds, shelled
1 tablespoon peanut butter
1 1/2 teaspoon sugar
1 1/2 teaspoon ground oregano
1 1/2 teaspoon cocoa powder
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 cup chicken broth
8 chicken breast halves
Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop.
Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 teaspoon water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth.
Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce.
Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid.
In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.
482 calories, 25 grams fat, 26 grams carbohydrates, 37 grams protein per servingRecipe ID:
Guest Foodie 2006-02-26
This recipe makes a great mole! The most difficult thing about it is measuring out all the spices, otherwise, it's easy. I used my Cuisinart mini-prep to puree the sauce-worked great. I also used boneless chicken breast, shredded the chicken after it was cooked, and served over rice. Add a green salad and it's a wonderful meal. Would definitely make this again.
Guest: 1st time eater 2007-06-28
I bought a Chichen Mole sauce at a store. Was never able to find the web site or recipe for it. Heated the sauce with broth like the jar suggested, (not helpfull) Cooked 5 chicken breasts-1 1/2 hours, 350F with 1 cup sauce mix + 2 cups of CX broth, salt/pepper, pinch of garlic powder mixed together..
Voila... It might not be authentic.... but over white rice and a green salad was wonderful
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