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Chicken Mole Recipe

Chicken Mole is a popular Mexican Main
Author :
 
On :
Friday, 19 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Mexican Recipe
Technique :
Braise Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 4 Chicken breasts
  • 2 Chicken legs and thighs
  • 1 Celery stalk, chopped
  • 3 tbsp - fresh cilantro, minced
  • 1/4 tsp - ground cumin
  • 1/4 tsp - ground Cloves
  • 2 tbsp - chili powder
  • 3 Garlic cloves, minced
  • 1/4 cup - Raisins
  • 1/4 cup - crushed Corn chips
  • 1 medium onion, chopped
  • 1 tbsp - Olive oil
  • 8 ounces Tomato sauce
  • 1 ounce unsweetened chocolate, melted1/4 cup - slivered almonds, toasted
  • 3 cups - water
  • 1/4 tsp - salt
  • How to Make Chicken Mole:

    1. Bring water, chicken and celery to a boil.
    2. Cover and reduce heat, letting chicken simmer for about 1 hour, or until meat comes away easily from bones.
    3. Remove chicken from broth and set aside to cool.
    4. Strain broth and keep liquid; discard celery.
    5. In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chilli powder, garlic, raisins, corn chips and onion.
    6. Pulse several times to blend.
    7. In a large skillet, heat oil over medium heat and carefully add the blended ingredients.
    8. (You are actually "frying" the sauce here, so pour carefully to avoid spatters.)
    9. Heat and stir for 5 minutes.
    10. Add the remaining broth, tomato sauce and melted chocolate to skillet.
    11. Cover and simmer on low heat 20 minutes.
    12. Meanwhile, remove skin and bones from chicken and cut into bite-size pieces; add to sauce in skillet.
    13. Taste and correct seasonings, if desired.
    14. Simmer for 10 minutes. Toast almond slivers and use as garnish.




     

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