|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Bride’s Mole with Chicken |
|
Serves: 6 Print this Recipe(Mole de Novia con Pollo) Category: Chicken Moles and Stews A delectable mole dish was made for a Mexican party I once attended in California's Napa Valley. The caterer was from the state of Jalisco in Mexico. It's a custom to serve special moles for wedding celebrations throughout Mexico. This is my interpretation of the dish. Mexican chocolate, which contains sugar and cinnamon, is widely available in the United States, packed in round cardboard containers in the Mexican section of most supermarkets. The commonly found brands in this country are Ibarra and Abuelita. Serve with rice. 6 boneless skinless chicken breast halves 4 cups canned fat-free reduced-sodium chicken broth 8 guajillo chiles, toasted __Toasting Dried Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 2 tablespoons sesame seeds, toasted 4 pitted prunes, cut into small pieces 1/4 cup fresh orange juice 1/4 teaspoon crushed red pepper 1/4 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 medium onion, chopped 2 cloves garlic (large), thinly sliced 1 (6- to 7-inch) corn tortilla, quartered 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 cup red wine 1 ounce Mexican chocolate, (such as Ibarra) 1. Cut each chicken breast crosswise into 3 pieces and put in a large saucepan. Add the broth, and cook, covered, over medium heat until tender, about 10 minutes. Let the chicken cool in the broth. 2. Meanwhile, toast the chiles; then soak them in hot tap water 25 minutes. Toast the sesame seeds. Drain the chiles and discard the water. Put the chiles, sesame seeds, prunes, orange juice, crushed pepper, and allspice in a blender. Reserve. 3. In a small skillet, heat 1 tablespoon of the oil over medium heat and fry the onion, garlic, tortilla, and oregano, stirring, until they start to brown, 3 to 4 minutes. 4. Transfer onion mixture to the blender. Add the wine and 1 1/2 cups of the chicken broth from cooking the chicken. Blend as smoothly as possible, then pour through a fine-mesh strainer into a large bowl, pressing with a wooden spoon to extract the soft pulp and juice. Discard the debris. 5. In a large saucepan, heat the remaining tablespoon of oil over medium heat until it shimmers. Gently add the chile mixture (to minimize splattering). Cook, stirring, 1 minute. (If the sauce is too thick, add hot chicken broth to reach the desired consistency.) Add the chocolate. Reduce the heat to low, cover and simmer, stirring frequently, until the chocolate melts and the flavors blend, about 15 minutes. Add the chicken. Bring to a simmer and cook 3 to 4 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Shredded Spiced Chicken Shredded Chicken in Green Sauce Minced Spicy Chicken Grilled Chicken Skewers Sautéed Chicken Livers with Green Onions Grilled Chicken Breasts with Ancho Chile Sauce Grilled Chicken in Red Chili Sauce with Zucchini and Corn Baked Chicken with Mushrooms and Ancho Chile Chicken with Chipotle Chiles and Tequila Sautéed Chicken with Chipotle Chile Sauce Grilled Chicken with Red Chile and Orange Sauce Sautéed Chicken with Pasilla Chile Sauce Chicken with Poblano Cream Sauce Baked Chicken with Serrano Chile Cream Sauce Sautéed Chicken with Almond Sauce Baked Chicken with Pecans Chicken with White Nut Sauce Chicken with Black Bean and Avocado Salsa Chicken and Corn with Fiery Cilantro-Mint Sauce Chicken with Poblano Chiles, Sour Cream, and Cheese Chicken in Roasted Tomato Sauce Chicken with Portobello Mushrooms Grilled Chicken with Cactus Chicken Thighs with Onions and Nutmeg Chicken Mazatlán Chicken Tampico with Mayonnaise and Olives Chicken, Ticul Style Fried Chicken, Sonora Style Plaza Chicken from Morelia Lime Chicken Chicken in Tangerine Sauce Chicken with Tamarind Braised Chicken with Prunes Chicken for a King Chicken in Its Own Juice Drunken Chicken Chicken Breasts with Yucatán Green Seasoning Paste Chicken Breasts with Pumpkin Seed Crust Rolled Chicken Breasts with Spinach Rolled Chicken Breasts with Poblano Chiles and Goat Cheese Stuffed Chicken Breasts with Black Bean Sauce Chicken with Red Chile Steamed in Foil Chicken, Pibil Style Chicken in Mole Sauce from Puebla Chicken in Oaxacan Red Mole Chicken in Oaxacan Green Mole with White Beans Chicken Breasts with Yellow Mole Bride’s Mole with Chicken Papantla-Style Mole Sauce with Chicken Chicken and Green Chile Stew Chicken, Mushrooms, and Red Pepper Stew Chicken Stew, Chiapas Style Chicken Stew with Chiles and Spices Chicken Tinga Oaxacan Toasted Corn Stew with Chicken and Pork Chicken, Aguascalientes Style Basic Cooked Turkey Breast Turkey Cutlets with Almond Crust Yucatán Spiced Turkey Cutlets Turkey with Mushrooms and Tomatillos Turkey with Creamy Green Pumpkin Seed Sauce Turkey in Spiced Vinegar Sauce Turkey Stew Turkey and Hominy Stew Turkey Meat Loaf Yucatán Cold Spiced Turkey Yucatán Stuffed Turkey Breast with White Sauce Braised Duck for Tacos Duck Breasts with Blackberry Sauce Duck Breasts with Poblano Chile Duck in Green Pumpkin Seed Sauce Cornish Hens Roasted with Chili Rub Cornish Hens with Fiery Cilantro-Mint Sauce Quail with Corn and Cucumber and Jalapeño Salsa Quail with White Beans * Poultry Roasted Whole Turkey with White Sauce |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
