How To make Quick Chicken Mole
Ingredients
2
teaspoon
cocoa powder, unsweetened
1 1/2
teaspoon
chili powder
1/2
teaspoon
cumin, ground
1/2
teaspoon
oregano, dried crushed
1/4
teaspoon
salt
8
oz
tomato sauce, can
1/4
cup
onion, finely chopped
3
each
garlic, cloves, minced
1
pound
chicken breast, halves, boneless, skinless, cut into bite-sized strips
4
oz
green chili peppers, can, diced, drained
1
almonds, toasted, sliced (optional)
1
flour tortillas or hot cooked rice
1
tomato, chopped (optional)
1
lettuce, shredded (optional)
1
avocado, sliced (optional)
Directions:
In a 1 1/2 quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover; cook on high for 8 to 10 minutes (10 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes. Garnish with almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired.
How To make Quick Chicken Mole's Videos
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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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Happy Go Lucky Jammy Jam
If You Have CHICKEN, then you NEED to Make These CHICKEN ENMOLADAS with a SUPER EASY MOLE SAUCE!!!
Today im going to be sharing with you the easiest and most delicious chicken enmoladas, IF YOU LOVE MOLE THEN you are going to absolutly love these enmoladas, the best part this mole sauce is super delicious and you dont need a million ingredients!!!!☺️ hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
if you dont want the sauce to be spicy, use chile guajillo and add a whole tablet of chocolate
PRO TIP!!!!
make sure to not stop stirring, the sauce will burn fast and once you burn it, there is no way to bring it back
Ingredients:
2 lbs chicken
1/2 onion
1/2 garlic head
salt I used 2 tbsp
corn tortillas
oil
for the sasuce
1/2-1 mexican hot chocolate tablet
1/2 onion
2 garlic cloves
1 roma tomato
15 crackers
8 new mexico or guajillo chile pods
1/2 tsp ground cinammon
1/2 tsp ground cumin
1 tsp sugar (optional)
1 cup mole dona maria
queso fresco
1 serving of love ????
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Making My Chicken Mole Recipe with Dońa Maria
Hello Everybody, In this video I am making a delicious recipe for chicken mole using Doña Maria mole sauce and it came out great! This one of the ways I like to make my mole so I hope you enjoy it and have a Blessed Day!
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Chicken Mole
Ingredients:
-8.25 jar of Dona Maria mole
-8 chicken pieces I prefer thighs and drumsticks
-1 medium onion chopped in half
-1 tablespoon of Lawry's garlic salt seasoning
- 1 tsp of ground black pepper
-1 tablespoon of granulated chicken bouillon (you may use carton or canned bullion but that will count for both the liquid and add no extra boullion powder needed)
-1 tbsp of chili powder or to your preference if you prefer it even more spicy. Add a little at a time and stir until you get desired spiciness.
*Optional one heaping tablespoon of creamy peanut butter.
Instructions:
-In a large pot(if you don’t have a dutch oven) have in your 8 cups of water and your chicken pieces . Add your garlic and onion and boil about 15 minutes.
-Remove a piece of chicken and cut into it to see that it is thoroughly cooked if not add back to pot and cook about 10 minutes or until temperature with poultry thermometer reads 165° F
-In a blender place the garlic and onion that you have fished out of the broth with a slotted spoon into blender add your Dona Maria mole paste, chili powder, peanut butter and about 1 cup of the broth , blend until smooth add one more cup of broth and blend until chili is fairly thin enough to pour back into pot. As chicken continues to cook it will thicken.
*When using a blender with hot liquids do not leave the little center cap on blender use a hand towel or tea towel to cover while blending as hot liquids will make it splatter.
* You may skim foam off mole with a slotted spoon if you prefer, it is basically just fat from chicken.
Easy Mexican Chocolate Chicken Mole [Simplified Recipe]
A scintillating blend of dark chocolate, red chilli and aromatic spices weave their magic in this Mexican Chicken Mole recipe. It’s deliciously tender AND easy enough to prepare for a mid-week dinner. Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
Mexican Chicken Mole (aka Mexican Chocolate Chicken) is a rich and decadent dish featuring aromatic spices and dark chocolate. Despite a “long” ingredient list, it’s surprisingly simple to make. You can even prepare the chocolate mole sauce in advance, or freeze for that next Mexican dinner.
Our wandering adventures haven’t quite led us to Mexico (yet!), but that doesn’t mean we can’t do a little kitchen adventuring at home in the meantime.
Traditional mole sauces call for a range of different types of chillies including pasilla/negro, puya, ancho and mulato. To keep things simple we’ve modified this recipe to make use of regular large dried red chillis (or small if you can’t find the big ones) since that's what we can most easily access at home. However, if you can get your hands on traditional chillies, we definitely encourage your own chilli mole experiments!
So with a little experimentation, we created a simplified version which is easy (and quick) to make for a mid-week dinner. The hardest part is chopping the onion – the rest is left to the blender and saucepan!
???? Ingredients:
For the Chicken:
1.5 kg chicken we used 4 wings and 4 legs, you can also use thighs or breast.
½ cup vegetable oil
3 cups chicken stock
½ cup orange juice 2 tbsp orange rind OR ½ cup water
Salt and pepper
For the Sauce:
6 dried long red chillis
1 onion diced
3 cloves garlic chopped
1 cinnamon stick
1 tsp oregano
½ tsp ground cumin
½ tsp allspice
½ tsp fennel seeds
¼ coriander seeds
¼ tsp ground nutmeg
¼ tsp ground cloves
1-2 tbsp peanuts crushed
1 tbsp pepitas
400 g passata
2-3 tbsp dried prunes or raisins
1 slice day old bread torn into chunks
60 g dark chocolate minimum 80% cocoa
To Serve:
flour or corn tortillas
fresh cilantro / coriander
red onion finely sliced
2 tbsp white sesame seeds garnish
???????? Recipe Steps:
00:00 - How to Make Mexican Chicken Mole
00:04 - Cook chillies, then soak to soften, retaining chilli oil
00:31 - Cook chicken in chilli oil
00:56 - Transfer chicken to saucepan or wok
01:10 - Simmer chicken in orange juice
01:21 - Add spices and other ingredients to chilli oil
02:01 - Add passata, stock and chillies, then simmer
02:30 - Remove cinnamon stick and blend sauce
02:39 - Add dark chocolate, melt and stir
02:50 - Shred chicken, then add to the sauce with juices and stock
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POLLO EN MOLE ( CHICKEN IN MOLE SAUCE DOÑA MARIA)
Corn tortillas
POLLO EN MOLE is a traditional dish i was brought up with, my mom often served it on weekends, and i always looked forward to it. The delicious sauce is addictive, especially when served with tradicional beans and rice, but it can be served with your favorite side too.
CHICKEN INGREDIENTS
3 chicken legs (skin on)
3 chicken thighs (skin off)
1/2 small onion
2 garlic cloves
1 tsp salt
BOILED DRY CHILES
2 guajillo chiles
1 chile Ancho
enough water to cover
MOLCAJETE SPICES
1/2 tsp Cumin
1/2 tsp peppercorns
2 cloves
2 garlic cloves
1/2 C water
BLENDER
soft chiles (2 guajillo and 1 chile ancho)
3/4 jar of DONA MARIA MOLE
spices from molcajete
3 C. Chicken Broth
MOLE SAUCE
1 Tbls vegetable oil
mole mixture from blender
1-3 Tbls chocolate Abuelita (taste and continue adding till it's good for you)
SAUCE FOR RICE
3 Roma tomatoes 1 C rice (rinsed)
2 Tbls chopped onions 2 C water
2 garlic cloves 1 Tbls Chicken Boullion
1 C water 2 Tbls chopped carrots
cilantro
Thank you everybody, if you like my recipes and you use them for your channel or other media websites, please give credit to Rachel cooks with love. These recipes are my own original recipes, I put alot of time into creating them and I would appreciate your respect.❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.