Chicken Mole Almendrado
This rich, velvety mole sauce recipe gets flavor from spices, chocolate, dried chiles and nuts. To make it at home, you'll need a blender and a fine-mesh strainer. Find the dried chiles and Mexican cinnamon, also known as true cinnamon, online and at Mexican grocers. Be careful not to burn the chiles or raisins when frying or the sauce will taste bitter. Use any leftover sauce and chicken for enchiladas the next day.
Source: EatingWell Magazine, March/April 2017
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Recipe Summary
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 3 days; thin mole with a little chicken stock before reheating.
Nutrition Facts
Serving Size: 1 drumstick, 1 thigh & 1/2 cup sauce each (plus leftover sauce)
Per Serving:
377 calories; protein 31g; carbohydrates 18.5g; dietary fiber 4.7g; sugars 4.2g; fat 20.7g; saturated fat 3.9g; cholesterol 90.2mg; vitamin a iu 3444.1IU; niacin equivalents 20.6mg; vitamin b6 1.5mg; vitamin c 0.6mg; folate 36.1mcg; calcium 53mg; iron 3.8mg; magnesium 64.5mg; potassium 635.1mg; sodium 399.6mg; thiamin 0.3mg; added sugar 3g; calories from fat 186.5kcal.
Exchanges:
1/2 starch, 1 1/2 vegetable, 5 lean meat, 2 fat