Any good Chicken Mole Recipe?

Does anyone one have a good Mexican mole recipe?Any good Chicken Mole Recipe?
CHICKEN MOLE AND/OR ENCHILADA SAUCE





1/2 c. flour


1/4 c. oil


1 sm. pkg. chili powder


2 cans chicken broth


1 envelope chili mix


1/4 tsp. garlic salt


1 block Mexican chocolate


6-8 chicken breast halves, boneless and skinless





Fry the flour in the 1/4 cup oil. Add the chili powder and cook slowly for 1 minute. Add the chicken broth, chili mix, garlic salt and chocolate. Add chicken breasts and simmer for 45 minutes over medium to low heat. 4 servings.


This can be used as an excellent enchilada sauce. Just omit the chocolate and chicken and use the sauce in your favorite recipe.














CHICKEN MOLE





1 cut-up chicken


4 cloves garlic, minced


1 tbsp. salt


1 tsp. pepper





Put chicken in large pot and cover with water. Add garlic, salt and pepper. Boil until chicken is done, about 45 minutes. Remove chicken and reserve 1 cup broth for gravy.





MOLE GRAVY:





1/2 c. oil


1/2 c. flour


1/4 c. chili powder


1 c. chicken broth


2 chicken bouillon cubes


1 tbsp. peanut butter


2 tsp. salt





Put oil in large skillet on medium heat. Add flour a little at a time and brown, about 1 minute. Remove from stove and stir in chili powder. Dissolve bouillon cubes in broth. Put skillet back on stove and stir in broth. Add peanut butter and salt and mix with hand mixer. Bring to boil, lower heat and simmer 30 minutes, stirring often. Add chicken for 10 or 15 minutes.























CHICKEN MOLE





1 (3 lb.) chicken


1 sm. can green chillies


1 can cream of mushroom soup


1 can cream of chicken soup


1 sm. onion, chopped up


1 lb. Cheddar cheese, grated


1 pkg. tortilla chips





Cook and bone chicken. Cut into bite sized pieces. Combine chillies, chicken, soups, cheese and onion. In the bottom of a 9x13 dish, put a layer of tortilla chips. Then put half of chicken mixture on top, another layer of chips and the rest of the mixture on top of them. Bake at 350 until bubbling (about 1/2 hour). Serves 4 to 6.

















CHICKEN MOLE





2 1/2-3 lb. chicken (fryer) brown %26amp; set aside


1 med. onion


1-2 cloves garlic


1-2 tsp. chili powder


1/2 oz. unsweetened (bitter) chocolate


1 sm. green pepper


2 (8 oz.) cans tomato sauce


1 tsp. salt





Saute chopped onion, garlic and green pepper until clear, about 3-5 minutes on low. Add tomato sauce, chili powder, salt and bitter chocolate. Stir to melt chocolate. Add water to keep from burning, sauce should be thick, not runny. Place chicken pieces in sauce and cover. Simmer 30 minutes, stirring occasionally and adding liquid if necessary. Serve over noodles.























CHICKEN MOLE'





2 or 3 lb. chicken


1 tsp. cumin powder


3 tbsp. chili powder


2 lg. cans tomato sauce


Flour or cornstarch


Salt and pepper


Water


Cooked rice for 6 to 8 people





Wash chicken and rub down with salt. Then place chicken in Dutch oven or small roasting pan. Don't add anything, chicken will cook in its own juices. Cook over very low heat until chicken is tender. Then remove from broth, add water, tomato sauce, chili powder, cumin powder, salt and pepper to taste. Bring to rolling boil and thicken with flour or cornstarch. Remove skin and debone chicken. Tear chicken in small pieces and place in sauce. Simmer 5 minutes. Serve over cooked rice with flour tortillas. Serves 6 to 8Any good Chicken Mole Recipe?
TURKEY OR CHICKEN MOLE (New Mexico


Style)





4 slices bread


1/4 c. peanuts


2 tbsp. chili powder


1/4 tsp. cinnamon


2 tbsp. brown sugar


1/2 oz. bitter chocolate


1 1/2 lb. sliced, roasted chicken or turkey


2 tbsp. fat


1 sm. onion, minced


1/4 c. almonds


1 1/4 c. chicken broth


1/4 tsp. cloves


2 tbsp. water


Salt and pepper





Saute bread in fat, then drain and remove. Saute garlic and onion in the same fat. Grind bread, garlic, onion and nuts very fine to make a paste. Add chili powder, broth, spices, sugar and water. Bring to a boil, stirring constantly. Add chocolate, stirring until melted. Add salt and pepper to taste. Add chicken or turkey slices (cut thin or in small pieces) and simmer about 1 hour until flavors are blended. Makes 6 portions.





OR





CHICKEN MOLE





1 cut-up chicken


4 cloves garlic, minced


1 tbsp. salt


1 tsp. pepper





Put chicken in large pot and cover with water. Add garlic, salt and pepper. Boil until chicken is done, about 45 minutes. Remove chicken and reserve 1 cup broth for gravy.





MOLE GRAVY:





1/2 c. oil


1/2 c. flour


1/4 c. chili powder


1 c. chicken broth


2 chicken bouillon cubes


1 tbsp. peanut butter


2 tsp. salt





Put oil in large skillet on medium heat. Add flour a little at a time and brown, about 1 minute. Remove from stove and stir in chili powder. Dissolve bouillon cubes in broth. Put skillet back on stove and stir in broth. Add peanut butter and salt and mix with hand mixer. Bring to boil, lower heat and simmer 30 minutes, stirring often. Add chicken for 10 or 15 minutes.





OR





CHICKEN WITH PEANUT MOLE SAUCE





4 lbs. chicken thighs or breasts (skinned)


4 c. water


1 med. carrot


3 stalks celery


1 sm. onion


Dash pepper


3 slices bread (white)


4 tbsp. peanut butter


3/4 tsp. chili powder


1/4 tsp. cumin


1 clove garlic





Place first six ingredients in a large saucepan. Bring to boiling. Cover and simmer over low heat for 1 hour. Remove chicken. Remove bones from chicken and place chicken in a 2 quart casserole.


Strain and defat broth. Put 2 cups in blender container and add rest of ingredients. Blend until smooth.





Turn into a saucepan and simmer until thickened, about 10 minutes. Pour over chicken in casserole and bake covered at 350 degrees 30 minutes or until heated through.





Use leftover broth to cook with rice. Serve mole over rice





JM
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