Best 3 Mexican Chicken Red Mole Mole Colorado De Pollo Recipes
In the realm of Mexican cuisine, few dishes embody tradition, flavor, and artistry quite like Chicken in Red Mole, also known as "Mole Colorado de Pollo." Originating in the central region of Mexico, particularly in the state of Puebla, this delectable dish has captivated taste buds for centuries. The intricate and complex sauce, known as "mole," forms the heart of this culinary masterpiece. Made from a blend of dried chilies, nuts, seeds, spices, and chocolate, it imparts a rich, earthy, and slightly sweet flavor that perfectly complements the tender chicken. With its vibrant red color and enticing aroma, Chicken in Red Mole is a feast for the senses, sure to tantalize your palate and leave you craving more. Whether served at special occasions, family gatherings, or as a delightful everyday meal, this dish promises an unforgettable culinary experience. From the traditional to modern variations, this article offers a collection of carefully curated recipes that showcase the diverse interpretations of Chicken in Red Mole, ensuring there's a perfect recipe for every taste and skill level.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN CHICKEN RED MOLE (MOLE COLORADO DE POLLO)
Chicken Mole with ancho chilies. They give a mild, not spicy flavor. If you want to spice it up, add guajillo chilies to the soaking, or sprinkle with cayenne. Yummy too! Sop up the gravy with those tortillas, get every drop. :)
Provided by PalatablePastime
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place chilies in large saucepan; add water to cover.
- Bring to a boil, remove from heat and let stand 1 hour.
- Cover chilies with a plate to submerge them.
- Season chicken on both sides with salt and pepper.
- Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
- Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
- Bring to a boil, reduce heat and simmer for 1 hour.
- Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
- Set aside.
- Drain soaked ancho chilies and remove stems and seeds.
- Puree chilies in blender, adding a little water if needed.
- Pass through a sieve to strain out the peels.
- Without washing blender, puree onion and tomato.
- Remove chicken and strain broth into a bowl or pot.
- Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
- Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
- sugar, and salt to taste.
- Add the meat; cover and simmer for 30 minutes.
- Add more broth as desired for consistency.
- Serve with soft tortillas and steamed rice, if you desire.
POLLO EN MOLE (CHICKEN IN MOLE SAUCE)
A chicken dish from the Yucatan Peninsula of Mexico. I found it on a website stating that it came from a family in Cancun.
Provided by coconutcream
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and cut into large chunks.
- Place in a pot with enough water to cover the chicken and bring to a boil.
- Reduce heat and simmer on medium for about 15 minutes.
- Remove all of the broth and add back 1 cup of that broth to the pot.
- Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
- Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
- Serve with warm tortillas.
POLLO MOLE POBLANO
Recipe is from the La Cocina de Taos Restaurant in business since the 1950's. The recipe says it is alot of fun to put together, but also warns not to leave any of the ingredients out. The ingredients for this mole sauce are made in the blender and then heated.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.
- Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.
- In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.
Tips:
- Toast the chiles and spices: This step brings out their flavor and aroma. Be sure to watch them closely so they don't burn.
- Use a variety of chiles: This will give the mole its complex flavor. If you can't find all of the chiles listed in the recipe, substitute similar ones.
- Soak the nuts and seeds: This will soften them and make them easier to grind. If you don't have time to soak them, you can skip this step, but the mole will not be as smooth.
- Grind the ingredients in a blender or food processor: This is the easiest way to get a smooth mole. If you don't have a blender or food processor, you can grind the ingredients by hand, but it will take longer.
- Cook the mole over low heat: This will prevent it from burning and allow the flavors to develop.
- Serve the mole with your favorite Mexican dishes: It's great with chicken, pork, beef, or vegetables.
Conclusion:
Mole colorado de pollo is a delicious and complex dish that is sure to impress your guests. It's a great way to use up leftover chicken, and it's also a perfect meal for a special occasion. With a little planning and effort, you can easily make this dish at home. So what are you waiting for? Give it a try today!
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