Easy Chicken in Mole Sauce
Ever had that dish that just makes your taste buds sing? For me, it’s a chicken mole. This Mexican dish is full of flavour, and I can never seem to get enough of it. If you’re looking for a new recipe to try, I urge you to check out this chicken mole recipe. You won’t regret it!
What is a Chicken mole?
A chicken mole is a traditional Mexican dish that is typically made with a dark, rich sauce. The sauce is usually made with a variety of different chilli peppers, tomatillos, and chocolate. Chicken mole is often served over rice or tortillas, and it can also be used as a filling for tacos or burritos.
What to serve with mole sauce
Mole sauce is typically served over rice, tortillas, or as a filling for tacos or burritos. It can also be served with chicken, turkey, pork, or beef.
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How to make mole sauce?
There are many different recipes for mole sauce, but most include a variety of chilli peppers, tomatoes, and chocolate. Mole sauce is typically made by simmering the ingredients in water until they are very soft and then blending them into a smooth paste. The paste is then simmered in broth until it forms a thick sauce.
What is the history of mole sauce?
The history of mole sauce is unclear, but it is thought to have originated in Mexico. Mole sauces were traditionally made with a variety of different chilli peppers, tomatoes, and chocolate. For more info on the history, click here >> Mole sauce history.
How to store mole sauce?
Mole sauce can be stored in the refrigerator for up to 2 weeks. Mole sauce is also freezable. Pour into a freezer bag for liquids and freeze for up to 3 months.
If you love this, you may like my chicken livers with onions recipe.
Chicken Mole day recipe
Ingredients
You will need:
- 2 tbsp Sunflower Oil
- 750 g Chicken Pieces
- 300 ml Chicken Stock
- Salt and Pepper
How to make chicken mole
- For the sauce, put the tomatoes, onions, almonds, raisins, chocolate, garlic, sesame seeds, chilli powder, cinnamon, cloves, coriander, cumin, aniseed, and 4 tbsp of water into a food processor and process for a few seconds.
- Heat the sunflower oil in a large saucepan, add the chicken pieces and cook over high heat for about 5 minutes until golden on all sides.
- Add the mole sauce and stir for 2 minutes. Pour in the stock and bring to the boil. Cover and simmer gently for 40 minutes. Season with salt and pepper
Chicken Mole in the slow cooker
Mole sauce is a complex, deep sauce that typically takes hours to make. But with today’s technology, we can take advantage of the slow cooker to let the flavours blend together while we go about our day. This easy chicken mole recipe lets you enjoy this popular Mexican sauce without all the work.
Add the chicken to the slow cooker. Fry the onions in oil until soft then add the rest of the sauce ingredients and mix together. Add to the slow cooker along with the stock and salt and pepper. Give it a little stir and cook on low heat for 4-5 hours.
Chicken Mole
Equipment
Ingredients
- 2 tbsp Sunflower Oil
- 750 g Chicken Pieces
- 300 ml Chicken Stock
- Salt and Pepper
Mole Sauce
- 400 g Tinned tomatoes (chopped)
- 1 Onion
- 90 g Blanched Almonds
- 30 g Raisins
- 20 g Dark Chocolate
- 1 Garlic Clove
- 1 tbsp Sesame seeds
- 1 tbsp Hot Chilli Powder
- 1 tsp Ground Coriander
- ½ tsp Ground Cumin
- ¼ tsp Ground aniseed (optional)
- ½ tsp Ground Cloves
- 1 tsp Ground Cinnamon
Instructions
- For the sauce, put the tomatoes, onions, almonds, raisins, chocolate, garlic, sesame seeds, chilli powder, cinnamon, cloves, coriander, cumin, aniseed, and 4 tbsp of water into a food processor and process for a few seconds.
- Heat the sunflower oil in a large saucepan, add the chicken pieces and cook over high heat for about 5 minute until golden on all sides.
- Add the mole sauce and stir for 2 minutes. Pour in the stock and bring to the boil. Cover and simmer gently for 40 minutes. Season with salt and pepper.
