I need a chicken mole recipe. I don't want some website recipe. I want a real recipe.?!
Thanks!!!Www@FoodAQ@Com
Answers:
Recipe: Chicken Mole Bake
AUTHENTIC CHICKEN MOLE BAKE WITH ALL INSTRUCTIONS ( FAST) ( SERVE 8 CUT PROPORTIONAL:LY
CHICKEN MOLE BAKE
Serves: 8
Prep time: 20 minutes
Cooking time: 1 hour
2 pounds bone-in skinless chicken breasts (cut into serving-size pieces)
2 pounds bone-in skinless chicken thighs
Salt and pepper to taste
2 teaspoons canola oil
1/2 cup mole (such as Dona Maria or Goya or another brand) (see notes)
2 cups fat-free chicken broth
1/2 cup toasted sliced almonds (see notes)
2 tablespoons sesame seeds
Heat oven to 350 degrees!.
Place chicken on a rack coated with cooking spray in a shallow baking dish lined with foil!. Coat chicken with cooking spray!. Season with salt and pepper!. Bake, uncovered, 1 hour or until juices run clear!.
Meanwhile, heat oil in a 2-quart pan!. Stir in mole and heat 1 minute; stir constantly!. Gradually add broth; stir to dissolve mole!. Bring to a boil, reduce heat to low and simmer (with lid slightly ajar) about 45 minutes!. Stir frequently!.
Remove chicken from oven and transfer to serving plate!. Top with some of the mole mixture, the almonds and sesame seeds!. Serve with remaining mole mixture!.
Notes: Mole is a classic Mexican sauce made from a blend of dried chilies, spices, nuts and seeds, used to stew or cook poultry or meat!. There are many variations, but the best known is the chocolate mole or mole poblano, which is often served with chicken!. Mole verde is a pale green, thick sauce made from ground pumpkin seeds, green tomatoes, lettuce leaves and fresh herbs!.
To toast almonds, heat oven to 350 degrees!. Spread almonds on a flat baking sheet and bake 5 to 8 minutes or until golden!.
-- United Press SyndicateWww@FoodAQ@Com
AUTHENTIC CHICKEN MOLE BAKE WITH ALL INSTRUCTIONS ( FAST) ( SERVE 8 CUT PROPORTIONAL:LY
CHICKEN MOLE BAKE
Serves: 8
Prep time: 20 minutes
Cooking time: 1 hour
2 pounds bone-in skinless chicken breasts (cut into serving-size pieces)
2 pounds bone-in skinless chicken thighs
Salt and pepper to taste
2 teaspoons canola oil
1/2 cup mole (such as Dona Maria or Goya or another brand) (see notes)
2 cups fat-free chicken broth
1/2 cup toasted sliced almonds (see notes)
2 tablespoons sesame seeds
Heat oven to 350 degrees!.
Place chicken on a rack coated with cooking spray in a shallow baking dish lined with foil!. Coat chicken with cooking spray!. Season with salt and pepper!. Bake, uncovered, 1 hour or until juices run clear!.
Meanwhile, heat oil in a 2-quart pan!. Stir in mole and heat 1 minute; stir constantly!. Gradually add broth; stir to dissolve mole!. Bring to a boil, reduce heat to low and simmer (with lid slightly ajar) about 45 minutes!. Stir frequently!.
Remove chicken from oven and transfer to serving plate!. Top with some of the mole mixture, the almonds and sesame seeds!. Serve with remaining mole mixture!.
Notes: Mole is a classic Mexican sauce made from a blend of dried chilies, spices, nuts and seeds, used to stew or cook poultry or meat!. There are many variations, but the best known is the chocolate mole or mole poblano, which is often served with chicken!. Mole verde is a pale green, thick sauce made from ground pumpkin seeds, green tomatoes, lettuce leaves and fresh herbs!.
To toast almonds, heat oven to 350 degrees!. Spread almonds on a flat baking sheet and bake 5 to 8 minutes or until golden!.
-- United Press SyndicateWww@FoodAQ@Com
Where my folks come from the mole is made with peanut butter!. It just adds a rich earthiness!. I know it's not the chocolate recipe you were probably lookin' for but I'm give it to you anyway :) it basically breaks down like this:
Cut up a whole frying chicken and boil away in a stock pot with some bay leaves!. when chicken is cooked remove and set aside!. in a separate pot you want to make a roux !. Heat 1 cup of oil and then add a cup of flour !.!.!. here is the tricky part!. you have to toast this roux by keeping it on the heat!. it's gunna start to smell real smokey and strong you want to keep it on untill JUST before it burn to get maximum flavor, now your going to add about a 3rd cup of california chilli powder and about a 1/3 cup of creamy peanut butter and slowly introduce the saved chicken broth back in while whisking!. with the chicken added back in the mole should rise to almost the top of the pot season lightly with salt and pepper (it will reduce and you can add more later but not take away) and let simmer for about an hour!. It's pretty simple but toasting the roux combined the the peanut butter will give you a really rish taste!. Serve with your favorite tortillas!.Www@FoodAQ@Com
Cut up a whole frying chicken and boil away in a stock pot with some bay leaves!. when chicken is cooked remove and set aside!. in a separate pot you want to make a roux !. Heat 1 cup of oil and then add a cup of flour !.!.!. here is the tricky part!. you have to toast this roux by keeping it on the heat!. it's gunna start to smell real smokey and strong you want to keep it on untill JUST before it burn to get maximum flavor, now your going to add about a 3rd cup of california chilli powder and about a 1/3 cup of creamy peanut butter and slowly introduce the saved chicken broth back in while whisking!. with the chicken added back in the mole should rise to almost the top of the pot season lightly with salt and pepper (it will reduce and you can add more later but not take away) and let simmer for about an hour!. It's pretty simple but toasting the roux combined the the peanut butter will give you a really rish taste!. Serve with your favorite tortillas!.Www@FoodAQ@Com