Anyone know of a great chicken mole recipe?

Answer 1

Chicken Mole

INGREDIENTS
2 tablespoons vegetable oil
2 onions, finely chopped
1 pound tomatoes, chopped
2 tablespoons chopped fresh parsley
2 hot chile peppers, minced
1 tablespoon finely chopped fresh cilantro
1 pinch ground black pepper to taste
1/2 teaspoon white sugar
3 skinless, boneless chicken breast halves
1/4 cup chopped fresh oregano
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
2 (1 ounce) squares unsweetened chocolate, grated
1/2 lime, juiced
1 bunch chopped cilantro
DIRECTIONS
Heat the oil in a large deep skillet over medium heat. Add onions, and cook for a few minutes, then stir in tomatoes, and cook until they release all of their juice. Stir in the hot chile peppers, cilantro, black pepper and sugar. Bring to a boil, and let it cook for about 10 minutes to thicken.
Add chicken breasts to the skillet, along with the oregano, cinnamon, cumin, bay leaf, chocolate and lime juice. Simmer over medium heat for 15 to 20 minutes or until chicken breasts are cooked through. Chicken breasts should have an internal temperature of 170 degrees F (75 degrees C) when fully cooked. Remove bay leaf, and serve chicken breasts smothered in sauce. Garnish with additional fresh parsley or cilantro

Answer 2

Like I told Razz, just buy the dona maria red mole mix in a bottle. Boil some chicken but keep the broth. In a large pan, put about a cup of broth in there and half of the bottle of mole. add about 5 tablespoons of peanut butter and mix. If it is too thick add some more broth, if it is too spicy add some more peanut butter. Then add the shredded chicken or whole if you like the bones and mix. That's easy and delicious.

Answer 3

CHICKEN MOLE WITH CHIPOTLES
6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin
1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped
Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve. Makes 4 servings.
http://www.epicurious.com/recipes/recipe_views/views/105994?id=105994

Answer 4

Chicken with Mole Sauce:

6 (4-ounce) boned, skinned chicken breast halves
1/2 teaspoon salt, divided
Cooking spray
1/4 cup chopped onion
1 tablespoon minced jalapeño pepper
2 garlic cloves, minced
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3 tablespoons blanched almonds, toasted
1 (6-inch) day-old corn tortilla, broken into pieces
1 (8 1/2-ounce) can whole tomatoes, undrained
Dash of barbecue smoked seasoning (such as Hickory Liquid Smoke)
3/4 ounce sweet baking chocolate
1/4 cup water
1 tablespoon sesame seeds, toasted
Cilantro sprigs (optional)

Sprinkle chicken with 1/4 teaspoon salt. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Set aside; keep warm.

Add onion, jalapeño pepper, and garlic to skillet; cook 3 minutes or until tender. Add seasonings (cinnamon through cloves). Cook 1 minute; set aside.

Position knife blade in food processor bowl; add almonds and tortilla pieces. Process until finely ground. Add onion mixture, remaining 1/4 teaspoon salt, tomatoes, and liquid smoke; process until smooth.

Return mixture to skillet. Add chocolate; cook over low heat until chocolate melts. Add water; cook until thoroughly heated, stirring frequently.

Spoon sauce over chicken; sprinkle with sesame seeds. Garnish with cilantro sprigs, if desired.

Yield: 6 servings (serving size: 1 chicken breast half, 1/4 cup sauce, and 1/2 teaspoon sesame seed)

Answer 5

that is Paula Deen's recipe: cook dinner Time: one million hr 25 min point: ordinary Yield: 6 to eight servings close situations: Prep time:15 min Inactive Prep -- cook dinner time: one million hr 25 min finished: one million hr forty min components * 2 tablespoons olive oil * one million onion, chopped * 3 cloves garlic, chopped * 2 tablespoons chili powder * one million teaspoon floor cumin * one million/2 teaspoon floor cinnamon * one million can diced tomatoes, drained * one million bell pepper, chopped * 2 chipotle peppers, greater or less chopped * one million (10-ounce) can rooster broth * 2 tablespoons peanut butter * 2 oz. bittersweet chocolate, chopped * one million (5-pound) rooster, shrink into 8 products * Toasted pepitas (pumpkin seeds), for garnish * White rice, for serving guidelines Preheat oven to 350 ranges F. warmth oil in a saute pan over medium warmth. upload onion and saute till translucent. upload garlic and spices and proceed to saute to toast and improve style. upload diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. tension and puree till gentle. Sear the rooster in a heavy bottomed warm saute pan over medium-intense warmth till browned on the two factors. upload to casserole dish, cover with sauce and braise the oven for forty 5 minutes to one million hour. Garnish with pepitas and serve with white rice. Papaw

Answer 6

I've seen this question a couple of times. what is mole?