Best 2 Ole Mole Chicken Recipes

**Discover the Enchanting Flavors of Ole Mole Chicken: A Culinary Journey through Mexican Cuisine**

Embark on a tantalizing culinary adventure with Ole Mole Chicken, a delectable dish that embodies the vibrant spirit of Mexican gastronomy. This traditional recipe, deeply rooted in the culinary heritage of Puebla, Mexico, showcases the harmonious interplay of rich, earthy flavors and aromatic spices. Our comprehensive guide unveils not just one, but a symphony of Ole Mole Chicken recipes, each offering a unique interpretation of this beloved dish. From the classic rendition steeped in history to contemporary variations that introduce innovative twists, we present a diverse collection of recipes that cater to every palate. Whether you're a seasoned cook seeking culinary inspiration or a novice eager to explore the wonders of Mexican cuisine, our curated selection of Ole Mole Chicken recipes will guide you through the culinary journey of a lifetime.

Let's cook with our recipes!

CHICKEN MOLE OLE

Chicken Mole Ole image

You'll get a kick out of this full-flavored southwestern favorite that requires a bit of prep time but is well worth it. -Johnna Johnson, Scottdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

2 dried ancho chiles
1-1/2 pounds tomatillos, husks removed, halved
2 medium onions, sliced, divided
1 serrano pepper, halved and seeded
3 garlic cloves, peeled
3 pounds bone-in chicken breast halves, skin removed
1 tablespoon canola oil
2 teaspoons ground cumin, divided
1-1/2 teaspoons chili powder
1 teaspoon pepper
1/4 teaspoon ground cinnamon
2 whole cloves
1/2 cup almonds
1 ounce unsweetened chocolate, chopped
1 tablespoon lime juice
1 teaspoon salt
1-1/2 cups shredded cheddar-Monterey Jack cheese
1/2 cup minced fresh cilantro

Steps:

Place chiles in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once., In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chiles; cook 1 minute longer. Discard cloves., Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl., Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cook, covered, on low until chicken is tender, 4-5 hours. Sprinkle each serving with cheese and cilantro.

Nutrition Facts : Calories 494 calories, Fat 25g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 671mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 7g fiber), Protein 49g protein.

OLE' MOLE CHICKEN

ole' mole chicken image

from the chef2chef website, this made a great last minute dinner when we had unexpected guests. i served this with tortillas, beans and rice, and a corn salad.

Provided by chia2160

Categories Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup sesame seeds
1/2 cup slivered almonds
1 dried New Mexico chiles or 1 california dried chili
1 large onion, chopped
3 cloves garlic, crushed
1/3 cup raisins
2 tablespoons chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon anise seed, crushed
1 cinnamon stick
4 lbs chicken thighs
1 (14 ounce) can diced tomatoes (unflavored!)
2 cups water
1/4 cup tomato paste
1/4 cup tequila
1 ounce unsweetened chocolate, chopped up

Steps:

Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely.
Remove from pan.
Put almonds in pan and toast them to a golden brown.
Don't cheat on these steps, the golden brown color imparts a lot of flavor.
Remove from pan.
Put the chili in the pan and heat until it is softened well.
Remove from pan.
In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds and sesame seeds.
Rinse the chicken, pat dry, and place on top of the mix.
Pour in tomatoes.
Pour in 2 cups water.
Mix tomato paste and tequila, pour over the chicken.
Cover and cook at 325 for 2 hours.
Check every 20 minutes to make sure there is still liquid in the pot.
When chicken is tender, remove it to a plate.
Remove cinnamon stick and the stem of the chile.
Put the rest of the mix in a food processor and chop it up until it is smooth.
Add the chocolate and pulse it twice.
Wait a few minutes for the chocolate to melt from the heat of the mix.
Then whirl the mixture a few more times until well blended.
Remove the skin and shred the chicken into a large serving dish.
Pour the mole sauce over it.
Prepare to enter heaven.
Serve with corn tortillas and more tequila.
Cooked chayote squash makes a nice accompaniment.

Tips:

Use a variety of chili peppers. This will give your mole a complex flavor. Some good options include ancho, guajillo, and pasilla peppers.
Toast the chili peppers before using them. This will help to bring out their flavor and make them more digestible.
Soak the chili peppers in hot water before blending them. This will help to soften them and make them easier to blend. You want a nice smooth sauce at the end of all the blending.
Use a blender or food processor to blend the chili peppers and other ingredients until smooth. The consistency of the mole recipe is very important. The end goal is a chocolate-colored blended sauce.
Season the mole to taste. You may want to add more chili powder, cumin, or salt to taste.

Conclusion:

Ole Mole Chicken is a delicious and flavorful dish that is perfect for a special occasion. The rich, complex flavor of the mole sauce is sure to impress your guests. Be sure to serve it with plenty of tortillas, rice, and beans.