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How To make Chicken with Chocolate Sauce(Chicken Mole)
4 tbsp Olive oil
2 Cloves garlic
minced
1 1 Serving pi chicken :
for 6 persons
1 Onion chopped
1 Green pepper :
chopped
3 Slices canned pimento chopped
2 Large tomatoes, peeled :
seeded, and chopped
2 tbsp Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Slivered almonds
1/4 c Raisins
1/2 tsp Cumin
1/4 tsp Nutmeg
1/4 tsp Ground cloves
1/4 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Sugar
Grated rind of 1 orange 2 Squares bitter chocolate -- chopped
1/4 c Light rum
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes. Source: Jack Shyba, FidoNet Cooking Echo
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Fastest, Easiest Chicken Mole Ever!
2 tablespoons butter
2 tablespoons all purpose flour
2 tablespoons chili powder (If you don't want spicy, use California chili powder.) I like New Mexico chili powder, which is slightly spicy.
2 cups chicken broth
spices:
1 tsp of salt
1/2 a teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Oregano
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 tsp crush chili flakes (optional adds more spicy)
1 large shredded chicken breast.
MOLE MADE EASY: Only 3 Ingredients & a jar of Doña Maria Sauce
When we don't have time to cook things from scratch, a good short-cut is much appreciated. That's what you get with this Mole Made Easy recipe. It starts with a jar of Doña Maria mole sauce, which you can find in the ethnic food aisle of your local grocery store, and you add only 3 ingredients to it. The result is a creamy, delicious mole sauce that you can mix with shredded chicken, pour over your favorite burrito, or make enchiladas with. The possibilities are endless. The hardest part of this recipe is opening the jar, and I'm not exaggerating! There's a trick to it, so be sure to check out the video. And read on for the easy recipe.
Mole Made Easy
1 jar Doña Maria mole sauce
4 cups chicken broth
1 round tablet of Mexican chocolate
2 Tbsp. peanut butter
Heat large skillet on stove with burner set to low. Empty jar of mole into skillet. (It's a thick paste, so it's helpful to use a butter knife to get it out.) Add 4 cups of chicken broth and raise heat to medium high. Stir and break up pieces of paste until it's dissolved into chicken broth. The sauce will begin to thicken as it cooks. Break Mexican chocolate into smaller pieces using a serrated knife, then add chocolate to pan and let it melt into the sauce. Add in peanut butter. Lower heat and stir continually until all the ingredients are melted in and you're left with a smooth sauce. Enjoy this delicious mole sauce while it's hot.
*Mole thickens as it cooks, so cook longer for a thicker sauce, or add more chicken broth or water if you like it more runny.
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*All music in this video used with rights from Storyblocks:
Happy Go Lucky Jammy Jam
How To Make Healthy Mexican Chicken Mole || Chicken & Chocolate
If I told you one of my favourite flavour combinations were chicken and chocolate, you'd probably call me crazy. Well, let me introduce you to a good friend of mine, chicken mole. An iconic and widely recognized dish from Mexico.
Who knew polar opposite ingredients would marry to create such a profound and delicious flavour?
Looking for something to vamp up your culinary expertise in Mexican cuisine? Try my healthy chicken mole!
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♥️ Ingredients ♥️
Oven temperature: 200'C (390'F)
500g ( 1lb) Fresh cauliflower
2 eggs
2 tbs shredded coconut (optional)
1 tbsp nutritional yeast
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