Easy Mole Sauce Recipe

Chicken with easy mole sauce is a very popular dish. Here is an easy mole sauce recipe.
Easy Mole Sauce picture

Summary

Preparation Time8 MinCooking Time50 Min
Ready In58 MinDifficulty LevelMedium
Servings4Cuisine
CourseTaste
MethodDish
Main IngredientInterest Group,

Recipe Story

This easy mole sauce can also be used for enchiladas or tortillas.

Ingredients

 Flour1⁄2 Cup (8 tbs)
 Oil1⁄4 Cup (4 tbs)
 Chili powder50 Gram
 Chicken broth2 Can (20 oz)
 Chili envelope1
 Garlic salt1⁄4 Teaspoon
 Mexican chocolate1
 Chicken breast halves6

Nutrition Facts

Serving size

Calories 729 Calories from Fat 285

% Daily Value*

Total Fat 33 g50.4%

Saturated Fat 10.8 g53.9%

Trans Fat 0.1 g

Cholesterol 149.6 mg

Sodium 780.8 mg32.5%

Total Carbohydrates 48 g16.1%

Dietary Fiber 7.9 g31.5%

Sugars 25.3 g

Protein 66 g131.2%

Vitamin A 75.5% Vitamin C 18.5%

Calcium 8.4% Iron 32.2%

*Based on a 2000 Calorie diet

Directions

Heat oil in a pan & fry flour till it changes it's color.Add chilly powder to flour & cook for a minute.Add chicken broth, chili mix, garlic salt and chocolate.Let it cook for a minute as well,to this ass chicken breasts & cook over medium heat for 45 minutes.
Serve with rice & chicken.

Comments

maldonado profile page

maldonado says :

Easy mole sauce recipe! I was looking for it. I love easy recipes. Thanks for posting this easy mole sauce recipe.
Posted on: 12 February 2008 - 11:54am
alok profile page

alok says :

Thanks for posting this easy mole sauce recipe and picture Swaty. I also didn't know that guacamole is a mole sauce.
Posted on: 9 February 2008 - 4:14am
aditis profile page

aditis says :

From Wikipedia, the free encyclopedia Jump to: navigation, search Guacamole Guacamole Guacamole (called guacamol in Central America and Cuba) is an avocado-based relish or dip. Of Aztec origin, it was originally valued for its high fat and vitamin content. Guacamole was originally made by mashing the avocado with a molcajete (a type of mortar and pestle) and adding tomatoes and salt. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. Since avocados failed to grow well in Spain guacamole remained an American food. The name guacamole comes from Mexican Spanish via Nahuatl ahuacamolli, from ahuacatl (="avocado") + molli (="sauce"). In Spanish it is pronounced /ɣʷakaˈmole/; in American English it is pronounced /ˌgwɑkəˈmoʊli/ or sometimes in British English /ˌgwækəˈməʊli/. This is what wiki has to say about Guacamole.
Posted on: 9 February 2008 - 3:08pm
butterbites profile page

butterbites says :

Thanks Mary Anne, Hmm, I will have to check with my friend about the Guacamole thing. May be he was just messing with me.
Posted on: 1 February 2008 - 2:11am
shantihhh profile page

shantihhh says :

Mole is not so easy to make. Here is Rick Baylesses Red Mole recipe Classic Red Mole: 3 medium (5 ounces) tomatillos, husked and rinsed 1/2 cup ( 2 1/2 ounces) sesame seeds About 1/2 cup lard or vegetable oil, plus a little more if necessary 6 medium (3 ounces) dried mulato chiles, stemmed and seeded 3 medium (about 1 1/2 ounces) dried ancho chiles, stemmed and seeded 5 medium (about 1 1/2 ounces) dried pasilla chiles, stemmed and seeded 4 garlic cloves, peeled Scant 1/2 cup (2 ounces) almonds 1/2 cup (2 ounces) raisins Salt to taste 1/2 teaspoon freshly ground cinnamon, preferably Mexican canela 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground anise seed (optional) Scant 1/8 teaspoon freshly ground cloves 1 slice firm white bread, darkly toasted and broken into several pieces 1 ounce (about 1/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped 4 to 5 tablespoons sugar Sprigs of watercress or flat-leaf parsley, for garnish Set out all the ingredients. Spread the tomatillos on a baking sheet and roast them 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 or 5 minutes, until splotchy-black, blistered and soft. Set out 2 large bowls and scrape the tomatillos, juice and all, into one of them. Set out a pair of tongs and a slotted spoon. In an ungreased, small skillet set over medium heat, toast the sesame seeds, stirring constantly until golden, about 5 minutes. Scrape 2/3 of them in with the tomatillos; set the rest aside for garnish. Set a large (8- to 9-quart) pot (preferably a Dutch oven or Mexican cazuela) over medium heat. Measure the lard or oil into the pot. Turn on an exhaust fan or open a window or door. Tear the chiles into flat pieces and, when the lard or oil is hot, fry the chiles, three or four at a time, flipping them constantly with the tongs, until their interior sides have changed to a lighter color, about 20 to 30 seconds total frying time. Don't toast them so darkly that they begin to smoke-that will make the mole bitter. As they're done, remove them to the empty bowl, being careful to drain as much fat as possible back into the pot. Remove any stray chile seeds left in the fat. Cover the toasted chiles with hot tap water and submerge a plate over them to ensure even rehydration. Let stand about 30 minutes. With the pot still on the heat, fry the garlic and almonds, stirring regularly until browned (the garlic should be soft, the almonds browned through), about 5 minutes. With the slotted spoon, remove them to the tomatillo bowl, draining as much fat as possible back into the pot. Now, add the raisins to the hot pot. Stir with your slotted spoon for 20 to 30 seconds, until they've puffed and browned slightly. Scoop them in with the tomatillos, draining as much fat as possible back into the pot. Raise the temperature under the pot to medium-high. Sprinkle all sides of the turkey breast halves with salt, then lay one half in the pot. Thoroughly brown it on all sides, about 10 minutes total. Remove to a clean plate; brown the other half in the same way. Cover and refrigerate if not completing Steps 3 and 4 within an hour or so. Set the pot aside off the heat. Use tongs to transfer the rehydrated chiles to a blender, leaving the soaking liquid behind. Taste the soaking liquid, and, if it is not bitter, measure 2 1/2 cups into the blender. If it is bitter, throw the soaking liquid away and measure in 2 1/2 cups water. Blend the chiles to a smooth purée, adding a little extra water if necessary to keep the mixture moving through the blades. Press the chile mixture through a medium-mesh strainer back into the empty chile-soaking bowl. Without washing the blender jar, scrape the tomatillo mixture into it. Add 1 cup water, along with the cinnamon, black pepper, anise (if you are using it,) cloves, bread, and chocolate. Blend to a smooth purée, again a little extra water if necessary to keep the mixture moving. Press through the strainer back into the tomatillo-mixture bowl. Check the fat in the pot: if there's more than a light coating over the bottom, pour off the excess; if the pot's pretty dry, film the bottom with a little more lard or oil. Set over medium-high heat. When quite hot, scrape in the chile purée and stir nearly constantly until mixture has darkened considerably and thickened to the consistency of tomato paste, another 5 to 10 minutes. Add 6 cups water to the pot and stir to thoroughly combine. Partially cover, reduce the heat to medium-low and simmer gently, stirring occasionally, for 45 minutes. Check the consistency: the mole should be thick enough to coat a spoon, but not too quickly. If it's too thin, simmer it briskly over medium to medium-high heat until a little thicker; if too thick, stir in a little water. Taste and season with salt, usually about 1 3/4 tablespoons, and the sugar (if you're new to seasoning mole, keep in mind that it's a delicate balance of salty, sweet, and spicy; it's best to start with the minimum quantities suggested, then refine the seasoning just before serving). Ladle a generous amount of mole around the tamales and sprinkle with the reserved sesame seeds. Decorate the platter with sprigs of parsley or watercress. This is great on tamales. Shanti/Mary-Anne
Posted on: 1 February 2008 - 2:00am
Anonymous

Frank Bingham says :

OK, I lost it. Where did the turkey come from? This is a mole recipe. Where is step 3, or 4. When does the peppers get mixed in with the tomatillos?
Posted on: 16 August 2010 - 6:06pm
shantihhh profile page

shantihhh says :

mole does mean sauces as in Guacamole . For a few descriptions of typical mole made of nuts/seeds, etc. http://en.wikipedia.org/wiki/Mole_(sauce) Guacamole is very easy to make, but not the red or brown mole as they require many ingredients, steps and much time. Shanti/Mary-Anne
Posted on: 1 February 2008 - 1:58am
Petal profile page

Petal says :

Mole sauce is really easy to make, and I love it when you make it more spicy. If you are too lazy to make it, you can go out and purchase a bottle. If you are so lazy that you wont go to the store, order it online. Mexgrocer.com is one site where you get it. By the way, butterbites, mexgrocer also says this mole sauce - "About Mole Sauce: Mole or mole sauce is a dark brown Mexican sauce or gravy made from dry chiles, nuts, spices, vegetables, chocolate and seasonings. It takes a great deal of time to prepare and is served as chicken mole, in beef or pork for special occasions and holidays in Mexico. Mole Poblano, Mole verde, Pipian and Adobo are some other variations of mole."
Posted on: 1 February 2008 - 1:50am
butterbites profile page

butterbites says :

Very interesting. A friend of mine today told me that Guacamole is a mole sauce; I was totally flabbergasted. I had never thought about it but it kinda makes sense. Avocado+mole=Guacamole. Apparently, Mole sauce is a mexican term which is generally used for many sauces. Guacamole happens to be one of them. My mexican friend also told me that an easy and sometimes most tasty (for lousy cooks like me), mole sauce recipe can be prepared using the ready-made mole that are available in the local supermarkets. Hmm, may be I need to visit the Mexican grocery store next door.
Posted on: 1 February 2008 - 1:40am
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