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Chicken Mole with Chipotles

Chicken Mole with Chipotles


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Ingredients

  • 6 skinless boneless chicken thighs, each cut into 3 pieces
  • 2 tablespoons ground cumin
  • 1 large onion, thinly sliced
  • 2 14 1/2-ounce cans chili-style chunky tomatoes in juice
  • 1 cup canned low-salt chicken broth
  • 2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
  • 1 ounce unsweetened chocolate, chopped

Recipe Preparation

  • Coat chicken on all sides with cumin. Sprinkle with salt and pepper.

  • Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.

Recipe by Melanie Barnard, Brooke DojnyReviews Section

Slow Cooker Chicken Mole Tacos

Typically labored over and simmered for hours, my Slow Cooker Chicken Mole is pretty much hands off. This still delivers the multi-layered flavors of chiles, chocolate, dried fruit, herbs and spices with tender, shredded chicken that’s perfect for tacos or enchiladas.

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Typically labored over and simmered for hours, my Slow Cooker Chicken Mole is pretty much hands off. This still delivers the multi-layered flavors of chiles, chocolate, dried fruit, herbs and spices with tender, shredded chicken that’s perfect for tacos or enchiladas.

Hi everyone, it’s Kevin from Kevin Is Cooking. Special thanks to Rachel for letting me contribute here on The Stay at Home Chef. For today’s post I’m sharing my Slow Cooker Chicken Mole Tacos!

A mole is a Mexican sauce that is comprised of toasted nuts, dried fruit, chiles, chocolate and other savory ingredients, herbs and spices.

When I think of a mole I think of a rich, savory Mexican sauce that has complex, layered flavors, and has been painstakingly nurtured, simmered and labored over. Not so for my Slow Cooker Chicken Mole where you mix the sauce ingredients together, pour over the chicken, close the lid and set the timer.

Just come home from work, shred the chicken, toast the corn tortillas over a flame to char a little and warm them up.

Add the chicken and top with the Cotija cheese, Mexico’s version of a feta cheese, and cilantro. A squeeze of lime on top and you’re good to go!

This mole sauce is amazing. Nuanced and packed with flavor and seriously most of the ingredients I bet you already have on hand in your pantry.

The extra sauce this makes is fantastic on eggs, used for enchiladas, or you can stir it into soups or chili. Enjoy!


Chicken in Creamy Chipotle Sauce – Recipe!

Every year at Christmas, I ask Santa for a few new cookbooks, and this year I was lucky enough to receive, “Oaxaca” – Home Cooking from the Heart of Mexico. Oaxacan food is comprised of some pretty special dishes, and probably most known for Mole’. If you’re not familiar with Mole’, it’s made with a host of dried chilies that have been toasted and re-hydrated, then pureed with several other ingredients, some including nuts and chocolate. However, Oaxacan food is much more than Mole’ and this cookbook, written by Bricia Lopez, the daughter of creator, “Guelaguetza,” a most popular Oaxacan restaurant here in Los Angeles, familiarizes us with this authentic cuisine.

I’m not going to lie, if you’re not an experienced cook, there’s probably a little learning curve to overcome because the recipes can be a little challenging, but with a few exceptions. What’s extraordinary about reading this book is the story about the Lopez Family who migrated here from Oaxaca, Mexico in the early 90’s and started a restaurant right here in Los Angeles with not much experience, or resources. The recipes in the cookbook, begin with how-to-make Masa from scratch – the cornmeal used to prepare tortillas and tamales. However, if you’re not up to the challenge, you can purchase Masa from a local Mexican market and proceed with any recipe as written.

I thought I would share my version of their recipe for Pollo Enchipotlado, or Chicken in Creamy Chipotle Sauce because it’s fairly easy to prepare with not a lot of ingredients, and it’s wonderful. In this dish, as with most good recipes, it’s all about the sauce! The sauce is soft and slightly spicy, but it won’t knock you over, it just compliments the juicy chicken. In fact, this recipe makes enough sauce to siphon off a bit to use in another meal like chicken tacos, grilled beef, or to drizzle over roasted vegetables.

This is one chicken recipe you’ll make over and over again, it’s true comfort food made easy. I highly recommend this cookbook, it makes a great gift for upcoming birthdays, Mother’s Day, or Father’s Day. You’ll truly fall in love with the Oaxacan culture, and all they contribute to our worldwide food scene.


Chicken Mole with Chipotles - Recipes

Chicken Mole
1. Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.

2. Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate unlike conventional chocolate, it will have a grainy, paste-like consistency.

3. Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.

4. Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.

Radish Salad
5. About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.

6. To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.

7. Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.


Chicken Mole with Chipotles - Recipes

INGREDIENTS:

2 garlic cloves, finely chopped

1.25 lbs shredded rotisserie chicken

3-4 chipotles in adobo (from a can)

TO BUILD TOSTADAS:

INSTRUCCIONS

On a large pan, heat up grapeseed oil. Once hot, carefully add in chorizo. On medium heat, allow chorizo to cook, stirring constantly, allowing the chorizo to break apart. Cook until chorizo is fully cooked, about 7 minutes. Remove chorizo from oil and set aside. Keep pan with oil on stovetop

On medium/low heat, add onion to the same pan. Stir onions for about 3-5 minutes until fragrant, add garlic and continue stirring together, be careful not to burn them. Add chicken, stir thoroughly for about 3 minutes. Add chorizo and stirr. Leave on the pan under medium/low heat stirring occasionally while you make the sauce.

To make the sauce, blend tomatoes, chiles, and broth thoroughly, about 30 seconds. Season with salt and pepper.

Pour the sauce over chicken and chorizo. Mix until fully combined. Allow to simmer under medium heat for about 10 minutes, stirring occasionally.

Smear about a tablespoon of yogurt on each tostada, season with salt and pepper. Top with tinga, lettuce and queso fresco. You can also drizzle a bit of the adobo sauce on top for an extra kick.


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Pollo Almendrado Con Chipotle (Chicken in a Chile Chipotle Almond Sauce)

Pollo almendradro con chipotle translates to chicken in an almond sauce with chipotle. This recipe takes me back to when I visited my familia in Monterrey, Mexico back in 2011. I was blessed to be able to spend a whole month with my God Mother, Tia Minerva, who has recently passed suddenly. She has been on my mind often these days and this was one of the many recipes inspired by her. There was no written recipe of this dish, I just wrote down a few notes on what the main ingredients were so I would remember. She told me how this was a popular dish at one of the local restaurants (Pollo Ramos)and I knew I would try my hand at recreating it. This was the first time I had seen dried chiles cooked in oil, in particular chipotles. The aroma is amazing and once blended into the sauce, they are so flavorful. Since this time, I have cooked many dried chiles in oil and have prepared this dish using various nuts like peanuts, pecans and pepitas. The difference in the flavors is subtle, the peanuts being the strongest of the flavors. If you have never prepared a traditional mole(mo-leh) sauce from scratch, this is a good starting point. Of course, mole has way more ingredients, but it is the same process. This is one of a few recipes I will developing in the next couple of months that are inspired by my Tia. There is no greater treasure than to be able to learn from those that you admire and look up to. She stepped in where my Mom left off and gave me so much from the time we spent together. #familyrecipes #mexicanfood


Creamy Chipotle Chicken Breast

“This shop has been compensated by Collective Bias, Inc. and its advertiser. Opinions & recipe are mine alone. #RediscoverLaMorena #VivaLaMorena #CollectiveBias”

This Creamy Chipotle Chicken Breast recipe is easy to make, just takes a few minutes to be ready, and renders a delicious and beautiful looking meal for the whole family. As a matter of fact, it was a hit with my guys here at home, and it had me licking the frying pan, literally!

This recipe is more modern than traditional and is fitting for all of you that have a busy life and want to come home and spend less time cooking and more time enjoying the family. It uses one key ingredient that many of you love: LA MORENA® Chipotle Peppers in Adobo. I have been using peppers from LA MORENA® to make traditional dishes for years, and it was refreshing to know that I could also add new, unique flavors and recipes to my repertoire with those same products.


Recipe Summary

  • 4 bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, coarsely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 can (28 ounces) whole peeled tomatoes, coarsely chopped
  • Cooked rice, for serving

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.

Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.

Add garlic, cumin, and chipotle cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.



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