Heat a pam coated skillet on medium heat. Add mole sauce and whisk as it browns lightly.
Add tomato paste and whisk while adding stock just until gravy consistency.
Add peanut butter and brown sugar (add more by the t until desired sweetness), stirring constantly.
Add cinnamon stick and simmer sauce for 1 1/2 hrs to thicken.
Add chocolate, let melt and stir.
Salt and pepper to taste.
Add cooked boneless, skinless chicken meat in sauce till hot thru. Serve with soft tortillas, corn or flour.
In a heavy sauce pan boil the chicken thighs, no need to salt
and about 1 cup of chicken stock. Puree until smooth and
50 degrees.
Combine all sauce ingredients in 2-quart saucepan
Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.
Serve over chicken or fish.
Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
When chicken is done, drain broth and reserve.
Add 1 to 1 1/2 cup of broth to sauce.
Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
lend until the mole sauce is smooth. Pour the mole sauce into the saucepan
Stew a chicken in salted water to cover until tender (1 1/2 hours).
Remove chicken from broth.
Reserve broth.
Debone and remove skin from chicken.
Tear into pieces with a fork (don't dice with a knife).
In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
Add tomato sauce, peanut butter, chocolate, and sugar.
Cook and stir 20 minutes. Salt to taste.
alt, to taste and simmer sauce loosely covered, stirring occasionally, for
edium high heat, stir together mole paste and about half of
Chicken:
Cook the chicken in 4 cups of water,
Marinate chicken in a medium bowl with
minutes. Add chicken thighs and 4 cups chicken broth, cover, and
o thicken, stirring frequently. Season chicken lightly with salt and pepper
o 350A\u00b0F.
Combine mole, chocolate, and oil in a
he crock pot except the chicken. Whisk it all together.
Prepare the mole sauce by combining tomatoes and garlic
Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.
Heat oil in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The resulting sauce will be quite thick.
Traditional mole sauce can be either red or green, depending on which ingredients you decide to use and is normally served over chicken. Experiment!
acepan combine, rice, beef, corn, mole sauce and water.
Cook uncovered
n a preheated grill, mix mole and olive oil together. Add