Chicken Mole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 194.9
- Total Fat: 9.0 g
- Cholesterol: 33.2 mg
- Sodium: 810.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.5 g
- Protein: 17.3 g
View full nutritional breakdown of Chicken Mole calories by ingredient
Introduction
Tasty, authentic chicken mole. Tasty, authentic chicken mole.Number of Servings: 8
Ingredients
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Toast assorted whole chilies (I usually use dried chile de arbol mainly, but that’s my preference – many red dried peppers will work) and blend w/ onion, garlic, pepper, comino, cloves, chocolate, cinnamon, peanut butter, and a little bit of water.
(I toast the dried chilies on a pan before blending. This gives them a nice smoky flavor to them. Don’t over do this, or you will get a burnt taste….just enough for some black spots on the peppers. Also, there is no need to reconstitute the chilies since the moisture in the blended mix will also have the same effect.)
Add enough oil to cover bottom of pan and add flour to oil. Brown oil (like making roux), and when oil starts to brown, add Chile powder and toast more.
Add in blended mix and stir in broth to desired thickness (make thin). Add tomato sauce to desired hotness (maybe 1 can). This will thicken up as time goes on. Continue heat until bubbly and it should be done.
I typically add shredded/diced chicken breast in after adding the blended mix and before adding tomato sauce. I’m not a fan of the taste and texture of dark chicken meat with this, but that’s my taste. Also, you can use pork. If cold meat is used in this, make sure the meat is heated before serving.
Directions
Toast assorted whole chilies (I usually use dried chile de arbol mainly, but that’s my preference – many red dried peppers will work) and blend w/ onion, garlic, pepper, comino, cloves, chocolate, cinnamon, peanut butter, and a little bit of water.
(I toast the dried chilies on a pan before blending. This gives them a nice smoky flavor to them. Don’t over do this, or you will get a burnt taste….just enough for some black spots on the peppers. Also, there is no need to reconstitute the chilies since the moisture in the blended mix will also have the same effect.)
Add enough oil to cover bottom of pan and add flour to oil. Brown oil (like making roux), and when oil starts to brown, add Chile powder and toast more.
Add in blended mix and stir in broth to desired thickness (make thin). Add tomato sauce to desired hotness (maybe 1 can). This will thicken up as time goes on. Continue heat until bubbly and it should be done.
I typically add shredded/diced chicken breast in after adding the blended mix and before adding tomato sauce. I’m not a fan of the taste and texture of dark chicken meat with this, but that’s my taste. Also, you can use pork. If cold meat is used in this, make sure the meat is heated before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user KCOOP17.
(I toast the dried chilies on a pan before blending. This gives them a nice smoky flavor to them. Don’t over do this, or you will get a burnt taste….just enough for some black spots on the peppers. Also, there is no need to reconstitute the chilies since the moisture in the blended mix will also have the same effect.)
Add enough oil to cover bottom of pan and add flour to oil. Brown oil (like making roux), and when oil starts to brown, add Chile powder and toast more.
Add in blended mix and stir in broth to desired thickness (make thin). Add tomato sauce to desired hotness (maybe 1 can). This will thicken up as time goes on. Continue heat until bubbly and it should be done.
I typically add shredded/diced chicken breast in after adding the blended mix and before adding tomato sauce. I’m not a fan of the taste and texture of dark chicken meat with this, but that’s my taste. Also, you can use pork. If cold meat is used in this, make sure the meat is heated before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user KCOOP17.