Favor Smoky Chicken Mole Recipes

Smoky Chicken Mole. Simmer for an hour or until chicken is tender. Remove chicken from pot and allow to cool. Reserve the broth for the sauce.

Fill the tomato can with water and add to the pan with the chicken. Cover and simmer for an hour. Grilled Chicken with Mole Black Beans Smoky, spicy black beans are the star of this show; they deliver all the deep flavor of a classic mole with much less effort. You can cook Smoky Chicken Mole using 13 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Smoky Chicken Mole

1. Prepare 1 tbsp of Vegetable oil.
2. It's 8 of Chicken thighs (skin removed).
3. It's 2 of Red onions, finely sliced.
4. You need 2 of Peppers (I use 1 red and 1 green) finely sliced.
5. Prepare 3 of Garlic cloves, crushed.
6. You need 1 of Cinnamon stick, halved.
7. Prepare 3 tbsp of Waitrose Cooks' Ingredients mole sauce.
8. You need 2 of Dried habanero chillies.
9. It's 240 grams of Brown basmati rice.
10. You need 400 grams of Tin of chopped tomatoes.
11. You need 400 grams of Pinto beans.
12. It's 25 grams of Dark chocolate (70% cocoa at least).
13. It's 1 of Lime- zest and juice.

The MIND diet recommends at least. In a stock pot add the chicken broth, orange juice, and tequila over low heat. Brown the chicken thighs in a frying pan with the olive oil over medium heat. Partially cover to keep the splatter down and to keep you from getting burned.

Smoky Chicken Mole step by step

1. Heat the oil in a large casserole. Season the chicken and fry over a medium-high heat for 4-5 minutes on each side until golden. Transfer to a plate and set aside.
2. Add the onions and peppers to the pan and cook over a low heat for approximately 10 minutes, until soft, then stir in the garlic. Fry for 2 minutes before stirring in the cinnamon, mole sauce, chillies, tomatoes and beans. Fill the tomato can with water and add to the pan with the chicken. Cover and simmer for an hour. Uncover, cook for 30 minutes until thick. Season and stir in the chocolate and lime zest and juice before serving..
3. Meanwhile cook the rice according to the packet instructions and serve with chicken..

As the chicken pieces get done, place them into the stock pot with the chicken broth. Using tongs, remove chicken from pot and place in a large baking dish or platter to let cool. Remove the skin from the chicken after it is cool enough to handle. Reserve the chicken broth left in the pot for later use in the mole. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce.