Best 4 Pollo En Mole Chicken In Mole Sauce Recipes

# **Chicken in Mole Sauce: A Symphony of Flavors**

Mole sauce is a traditional Mexican dish that combines various ingredients to create a rich, complex, and flavorful sauce. This renowned sauce is often served with chicken, creating an iconic dish known as "Pollo en Mole," meaning chicken in mole sauce. Our curated collection of recipes offers diverse variations of this經典佳餚, ensuring there's something tantalizing for every palate. From the classic black mole, crafted with an array of dried chilies and spices, to the nutty and creamy green mole, made with tomatillos and pepitas, these recipes showcase the versatility and depth of Mexican cuisine. Whether you prefer the smoky flavors of Poblano mole, made with roasted poblano chilies, or the rich and hearty Oaxacan mole, famed for its complex blend of ingredients, you're sure to find a recipe that will delight your taste buds. So, embark on a culinary journey through Mexico and discover the enchanting flavors of Pollo en Mole.

**Recipes Featured:**

1. **Classic Black Mole:** This recipe takes you back to the roots of mole sauce, using traditional ingredients like ancho, pasilla, and guajillo chilies, along with a medley of spices and nuts.

2. **Green Mole:** Experience the vibrant and nutty flavors of this mole, made with tomatillos, pepitas, and fresh herbs.

3. **Poblano Mole:** Discover the smoky and earthy notes of poblano chilies, combined with tomatoes, onions, and a touch of chocolate.

4. **Oaxacan Mole:** Immerse yourself in the rich and complex flavors of this renowned mole, featuring a harmonious blend of chilies, nuts, and spices.

5. **Quick and Easy Mole:** If time is of the essence, this simplified version of mole sauce, made with canned tomatoes and chili powder, offers a delicious compromise.

6. **Veracruz Mole:** Embark on a culinary adventure to Veracruz, where this mole is elevated with the addition of raisins, olives, and capers, creating a unique and tantalizing sauce.

7. **Michoacan Mole:** Hailing from the state of Michoacan, this mole is distinguished by its use of guajillo and mulato chilies, imparting a distinctive smoky and bittersweet flavor.

8. **Guajillo Mole:** Experience the vibrant red hue and robust flavor of this mole, made primarily with guajillo chilies and a hint of chocolate.

9. **Mole Poblano con Pollo:** Indulge in the classic combination of chicken and mole poblano, where tender chicken is simmered in a rich and flavorful mole sauce.

Let's cook with our recipes!

POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE

Pollo Con Mole Poblano - Chicken in Mole Sauce image

Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.

Provided by Molly53

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 -5 lbs frying chicken, cut up in serving pieces (you can also use turkey or pheasant)
oil, for frying
1 bay leaf
2 cups tomatoes, peeled and roughly chopped
3/4 cup green bell pepper, seeded and chopped
2 garlic cloves, peeled and minced
2 teaspoons salt
2 teaspoons sesame seeds
1 1/2 teaspoons chili powder (store bought, your own recipe or Chili Powder)
1 1/2 teaspoons light corn syrup (Karo)
1/4 cup unsweetened cocoa
1/4 cup brown sugar
1/4 cup chopped almonds
1/4 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon crushed red chili peppers or 1 pinch ground cloves

Steps:

Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
When chicken is done, drain broth and reserve.
Add 1 to 1 1/2 cup of broth to sauce.
Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

CHICKEN IN MOLE, PUEBLA STYLE

Chicken in Mole, Puebla Style image

Provided by Tom Gilliland

Categories Chicken Chocolate Garlic Nut Pepper Fry Cinco de Mayo Dinner Dairy Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 30

Ingredients

4 pounds chicken pieces, skin on
Sea salt and ground black pepper to taste
2 tablespoons sesame seeds, toasted, for garnish
white rice
Mole Poblano
Makes 9 cups.
9 mulato chiles*
7 pasilla chiles*
6 ancho chiles*
1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
4 or 5 tomatillos,** husked and cooked until soft
5 whole cloves
20 whole black peppercorns
1-inch piece of a Mexican cinnamon stick***
1 tablespoon seeds from the chiles, toasted
1/2 teaspoon anise seeds, toasted
1/4 teaspoon coriander seeds, toasted
8 tablespoons sesame seeds, toasted
4 garlic cloves, roasted
3 tablespoons raisins
20 whole almonds, blanched
1/4 cup pumpkin seeds****
2 corn tortillas, torn into pieces
3 stale French rolls, cut into 1-inch slices
6 to 7 cups reserved chicken broth as needed
1 1/2 ounces Mexican chocolate, chopped
*Mulato, pasilla, and ancho chiles are three varieties of dried chiles often used in Mexican cooking. The ancho chile (a poblano that has ripened to a dark red color and dried) is rust-colored, broad at the stem and narrowing to a triangular tip. The mulato, a relative to the poblano, is dark brown and triangular. The shiny black pasilla chile, a dried chilaca chile, is narrow and five to six inches long. Good quality chiles should be fragrant and pliable. Wipe them carefully with a damp cloth or a paper towel to remove any dust.
**Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.
***Mexican cinnamon, known as canela, is the bark of the true cinnamon tree, native to Sri Lanka. It is sold in very thin and somewhat flaky curled sticks and is much softer than the more common variant of cinnamon, which comes from the bark of the cassia tree.
****Also known as pepitas, the pumpkin seeds used in Mexican cooking are hulled. When frying or toasting pumpkin seeds in a dry skillet, keep a cover handy, as they will pop like popcorn.

Steps:

In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.

SLOW COOKER CHICKEN MOLE

Slow Cooker Chicken Mole image

A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!

Provided by ELAINE05

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes

Time 5h15m

Yield 6

Number Of Ingredients 15

Ingredients

1 large onion, chopped
½ cup raisins
3 cloves garlic, chopped
2 tablespoons toasted sesame seeds
1 finely chopped canned chipotle chile in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 ½ pounds skinless, boneless chicken breasts

Steps:

Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
Cover; cook on Low until chicken is very tender, about 5 hours.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 28.1 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 290.2 mg, Sugar 9.9 g

MEXICAN CHICKEN RED MOLE (MOLE COLORADO DE POLLO)

Mexican Chicken Red Mole (Mole Colorado de Pollo) image

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

Ingredients

2 ounces dried ancho chiles (about 4)
2 lbs boneless skinless chicken thighs
1/4 large onion
salt
fresh ground pepper
1/8 cup toasted sesame seeds
2 whole cloves
3 peppercorns
1 (1/2-1 inch) cinnamon stick
1/2 teaspoon dried Mexican oregano
1/8 teaspoon dried thyme
1 medium onion, quartered
1 medium tomatoes, peeled,halved
1/2 tablespoon extra virgin olive oil
2 teaspoons sugar
salt
1/2 ounce bittersweet chocolate

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.

Tips:

For the best flavor, use a variety of chiles in your mole sauce. Try using a mix of ancho, guajillo, and pasilla chiles. You can also add a chipotle chile for a smoky flavor.
Toast the chiles in a dry skillet before adding them to the sauce. This will help to bring out their flavor and make them more fragrant.
Soak the chiles in hot water for at least 30 minutes before blending them. This will help to soften them and make them easier to blend.
Use a high-powered blender to blend the mole sauce until it is smooth and creamy. If you don't have a high-powered blender, you can blend the sauce in batches.
Simmer the mole sauce for at least 30 minutes to allow the flavors to meld. You can also simmer the sauce for longer if you want a thicker sauce.
Serve the mole sauce over chicken, pork, or beef. You can also use it to make enchiladas, tacos, or tamales.

Conclusion:

Mole sauce is a delicious and versatile sauce that can be used to make a variety of dishes. It is a great way to add flavor and complexity to your meals. If you've never tried mole sauce before, I encourage you to give it a try. You won't be disappointed.