Chicken in Mole Sauce Recipe
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Chicken in Mole Sauce

By: deondra  
"Chocolate is the surprising ingredient in this one. Serve it over rice or with a side of veggies."

Rating: This weblink has been rated 2 times with an average star rating of 2.5 Read Reviews (2)

Rate/Review | 86 people have saved this

What to Drink?

Wine Types of Wine: Riesling
Prep Time:
25 Min
Cook Time:
55 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 (2 pound) bone-in chickens, giblets removed
  • 1 large onion, cut into chunks
  • 3 cloves garlic, chopped
  • 1 (14 ounce) can chicken broth
  • 2 tablespoons chili powder
  • 20 blanched almonds
  • 1/4 cup diced firm ripe banana
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 corn tortillas, torn into small pieces
  • 2 tablespoons sesame seeds
  • 1 tablespoon pine nuts (optional)
  • 6 tablespoons butter
  • 1 (1 ounce) square semisweet chocolate

Directions

  1. Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
  2. Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
  3. Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
  4. Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 875 | Total Fat: 63.8g | Cholesterol: 259mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by Corinne 
Today is the first time I have ever made mole sauce. I thought the ingredients on the list... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by The Purple Chef 
I've made many recipes from AR and this is one of the few I haven't liked; and I'm not a picky... MORE

 
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