This was sooooo good and is wonderful served over some brown rice. Will try with corn salad on the side. Good idea, thanks :o)
Chicken with Quick Mole Sauce
From EatingWell: May/June 2011
Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.
9 Reviews for Chicken with Quick Mole Sauce
We've made this twice now. Both times it has been easy to do and the mole sauce is delicious. The one problem we've come across is that the chicken doesn't cook as fast as the recipe suggests, meaning we've had to leave it in the mole sauce longer for cooking. (It could be an issue with our pan, our stove, etc.) We've been using a meat thermometer to measure the temperature and the chicken just doesn't heat up quickly.
Mole is my absolute fav Mexican dish ever, but I have never attempted to make it myself. This was super quick and easy and I had all the ingredients on hand *a plus on a busy weeknight*
I used 1 Tbsp of Ancho chili powder which made the Mole super spicy (which I love, but the bf couldn't eat) so next time I will use half the chili powder.
Also, I used Dark Choc chips b/c that was all I had...still tasted great.
I doubled the sauce and used 6 thighs and 3 skinless chicken breasts, cut in half to approximate the size of the thighs. I served it over brown rice with a side of corn and green beans (very colorful plate!). This was a quick and delicious mole, I will be making this again!