With a fresh batch of mole sauce ready the only question was what to use it on or with and a quick, easy and tasty option is smothered on chicken! This is barely a recipe, I mean you pretty much just pour the tasty mole sauce over some cooked chicken and you have an amazing meal! Drumsticks are usually economical and they are fantastic when you roast them until the skin is nice and crispy and then you just pour on the mole sauce!
Traditional mole sauce can take several days and nearly 30 different spices to cook properly. Fortunately for busy cooks, prepared mole sauce is available in most supermarkets. Mole sauce has a rich flavor most notable for containing a mix of chili peppers and dark chocolate.
I have made many versions of mole since I left Mexico, but none are as easy and tasty as this recipe. The dried plums may seem unlikely, but they give the sauce its necessary body and note of sweetness. There will be generous amount of the thick, beautifully seasoned mole, so serve the chicken with rice or lots of corn or flour tortillas to soak it up.
I don't normally enjoy chicken mole in a restaurant - it's either too spicy, too bitter, too chocolatey, or too. Making it at home allows me to control the proportions of chocolate, spice, and sweet to come up with the perfect balance. This recipe uses a few shortcuts to make mole sauce easier than you've ever dreamed of.
Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips.
Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate, seeds and chiles. Instead of stewing chicken in the mole, he takes a more elegant approach: He roasts chicken breasts until the skin is crisp and serves the mole alongside. More Mexican Recipes.
Casa Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate, seeds, and chiles. Instead of stewing chicken in the mole, he takes a more elegant approach: He roasts chicken breasts until the skin is crisp and serves the mole alongside. Type keyword s to search.
Rich, complex, and lightly smoky, mole sauce is traditional in Mexican cooking and can transform even the most basic ingredient shredded chickenI am looking at you into something extraordinary. Anyone want to spend a day sipping a Skinny Margarita or two and teaching me? Since most nights I hardly have an hour let alone days to make dinner, I set out to see if I could create an easy chicken mole recipe that delivers the complex, bewitching flavor that makes mole so characteristically spell binding, but in a fraction of the time with one-third of the ingredients.
What do you do when you're craving the flavors of chicken molebut it's just too warm to cook inside the house? I fire up the outdoor grill and prepare this easy grilled chicken mole! When one thinks of preparing traditional Mexican mole at home, it can be a bit overwhelming. Growing up in a family of ten, sometimes my mom had to take shortcuts.