Anyone have an authentic recipe for chicken (chocolate) mole (Mexican)?

Question

Looked on the net but couldn't find one that wasn't adapted for simplicity/convenience. Maybe I didn't look hard enough?

Answer 1

CHICKEN MOLE
INGREDIENTS: *1 cut-up chicken *4 cloves garlic, minced *1 tbsp. salt *1 tsp. pepper
ELABORATION:Put chicken in large pot and cover with water. Add garlic, salt and pepper. Boil until chicken is done, about 45 minutes. Remove chicken and reserve 1 cup broth for gravy.

MOLE GRAVY: *1/2 c. oil *1/2 c. flour *1/4 c. chili powder *1 c. chicken broth *2 chicken bouillon cubes *1 tbsp. peanut butter
*2 tsp. salt
ELABORATION: Put oil in large skillet on medium heat. Add flour a little at a time and brown, about 1 minute. Remove from stove and stir in chili powder. Dissolve bouillon cubes in broth. Put skillet back on stove and stir in broth. Add peanut butter and salt and mix with hand mixer. Bring to boil, lower heat and simmer 30 minutes, stirring often. Add chicken for 10 or 15 minutes.
FROM: http://www.cooks.com/rec/doc/0,1639,154191226192,00.html

CHICKEN MOLE II:
INGREDIENTS: *2 tablespoons of lard or 3 oil *2 semi heaping tablespoons of peanut butter * 1 med onion * 2 16 oz can of diced tomatoes ( 1 can in blender for just a few seconds)
* 1 tablespoon or ¼ Mexican sweet chocolate (sweet usually has cinnamon ) * 2 pkg. Chili seasoning mix * 1 boiled chicken
* 4 cups of chicken broth * salt to taste (careful) your chili mix has salt! * No Mexican chocolate, you can use semi sweet and add 3/4teaspoon of cinnamon.
ELABORATION: Preheat oven to 350 degrees: 1 chicken cut up, or 5 or 6 chicken breast in 8 quart sauce pan add 1-1/2 to 2 quarts of water 1 teaspoon of salt.
Bring to a boil, turn fire down to low, cover, simmer about one hour. Strain liquid from chicken, set both aside to cool.
In same pot, heat oil and sauté onion till tender, add tomatoes, chocolate, peanut butter, chili mix. Stirring constantly add broth mix in well, let simmer 5 or 10 minutes. Remove bones (optional) And add chicken back into pot, bake 45 min. to 1 hour. Serve with rice and beans, flour or corn tortillas.
If you like a stronger mole sauce use 1 can of tomatoes.
FROM:
http://www.mex-recipes.com/chicken-mole-recipe.html

CHICKEN MOLE III.
INGREDIENTS: *4 Tbsp oil *1 Tbsp sunflower kernels *1/4 cup sesame seeds *1/2 tsp cumin seeds *1/2 tsp aniseeds *1 cup blanched slivered almonds *1/2 cup raisins *1/2 tsp dried oregano *1/2 tsp cinnamon

*1/4 tsp ground cloves *1/2 tsp ground coriander *1/3 cup chili powder *1 cup canned Italian tomatoes, drained, seeded, and chopped *2 medium onions, chopped *3 cloves garlic, minced
*1 tsp salt *Freshly ground pepper *1 tortilla, torn into small pieces *3 cups chicken stock *2 ounces unsweetened baking chocolate, grated *4 whole chicken breasts, split *4 chicken thighs *4 chicken drumsticks *Garnish: chopped fresh coriander

ELABORATION:
In a small skillet, heat 1 Tbsp of the oil over moderate heat and in it cook the sunflower kernels, sesame seeds, cumin seeds, aniseeds, and almonds, stirring constantly until the sesame seeds and almonds are golden, 2 or 3 minutes. Purée the mixture in a food processor.
Add to the processor the raisins, oregano, cinnamon, cloves, coriander, chili powder, tomatoes, onions, garlic, salt, pepper, the tortilla, and 1/2 cup of the stock and purée until smooth.
Transfer the purée to a saucepan. Stir in the remaining 2-1/2 cups stock, bring the sauce to a simmer, and add the chocolate. Cook the sauce at a gentle simmer, stirring occasionally, to melt the chocolate.
While the sauce is simmering, rinse the chicken quickly in cold water and dry with paper towels. In a large casserole, heat the remaining 3 Tbsp oil over moderately high heat and in it sauté the chicken in batches until each piece is golden brown on all sides. Set the pieces aside on a plate as done.
Put the chicken and any accumulated juices in a flameproof casserole, placing the dark meat on the bottom. Pour the sauce over the chicken. Simmer, covered, until the chicken is tender, about 30 minutes.
Place the chicken on a warm serving platter. Pour the sauce over the chicken, garnish with the chopped fresh coriander, and serve.
Yield: Serves 8 to 10
FROM: http://www.ochef.com/r1.htm

ENJOY ANY OF THEM, GOOD NIGHT,BYE.

Answer 2

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Answer 3

Have to agree with the first answer; mole is neither simple or easy - which is why it has the intensity and flavour it does. A sauce which seems similar, but is easy and convenient - won't be a true, stone ground mole - but it might be adequate!


Chicken Mole Poblano

Mole sauce:
2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped

1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cups chicken stock

Cilantro leaves, for garnish
Cooked white rice, for serving - or -
If cooking rice in a rice cooker; substitute chicken broth for water and add to it 1/2 cup fresh shelled peas and 2 TBSP of the finished mole sauce, before cooking rice according to cooker directions)

***

For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change colour a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Serve over rice in a large platter. Garnish everything with cilantro leaves.

Cheers

Answer 4

The easiest way is to buy bottled mole sauce in the grocery store.
Other than that, preparing it from scratch does involve a lot of ingredients, and skimping on them might end up with something you wouldn't care for.

Answer 5

Corrigan It's your news?
http://www.osoq.com/funstuff/extra/extra04.asp?strName=Corrigan

Answer 6

That is because this is not a quick and easy dish to prepare. This is one of the easier ones to prepare.

http://www.recipezaar.com/168692