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How To make Chicken Tomatillo Sauce with Mole Chile
5 ounces skinless boneless chicken breasts
(1 fillet)
freshly ground black pepper Mexican spice mix olive oil spray 1/2 red bell pepper :
sliced
2 ounces sliced mushrooms -- (2 or 3 oz)
** S A U C E ** 1/2 cup green tomato-chile sauce
3 tablespoons mole chili pepper paste
1/2 sweet onion roasted
1 head garlic :
roasted, to taste
1/2 chipotle pepper with
1 teaspoon adobo sauce
1/4 cup diced tomato :
or salsa
1/2 cup coffee
1 cup nonfat chicken broth
1/2 teaspoon lemon zest minced, or more
fresh chopped cilantro :
last garnish 8 ounces cooked egg noodles
4 tablespoons monterey jack cheese with
chopped jalapeno :
crumbed * S I D E S * 2 cups zucchini julienned
orange zest :
to taste fresh herbs thyme 4 small potato :
boiled and halved
* CONDIMENTS * 1 small jicama sticks
2 large cucumbers :
cut into spears
8 ounces radishes quartered
1 orange :
sliced
4 tablespoons plain lowfat yogurt
To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves. Roast in a overn 325degF , sealed in an aluminum foil packet, spray (optionally) with a olive oil, until aromatic (45 to 60 mins.)
Trim the chicken breast of fat. Slice it along the grain diagonally; then cut into strips. Season with black pepper and your choice of a Mexican spice blend (such as Cre-ole Spice Blend, posted previously). Spray a wok lightly; heat the wok to sear and slightly char the chicken. When no longer pink ad the bell peppers and mushrooms. Make a well in the wok's center and add the sauce item in the order list. When the mole paste blends with the sauce liquids, stir to combine all. Make about 1 to 1-1/4 cups of the sauce: Add water and/or broth to thin the sauce as it siimmers. Taste and adjust lemon and/or pepper. Stir in chopped fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle with Jalapeno Jack cheese. Serve with zucchini steamed with orange zest and thyme; boiled potato wedges, well drained; condiments.
Mushroom Tomatillo Sauce with Mole Chile (Variation). Use a variety of domestic and wild mushrooms. Thin the sauce with strained soaking liquid and/or vegetable broth. Serve 1/2 cup pintos as side dish.
Pasta: fettucine, spaghetti, short lasagna, or homestyle (thick). Broth: we used about 1/2 cup 99% fat free, low salt chicken broth, and then switched to water to thin the sauce as it simmered. Mole contains ancho peppers, vegetables oil, toasted bread (crumbed), sugar, chocolate, sesame seed and/or nuts (ground) and salt, pepper, and dried herbs and spices to taste; such as oregano, cinnamon, etc. Potato: traditionally white, but gold, sweet (not yam) or blue would also be welcome. Add more Chipotle with Adobo to please the taste. The Cre-ole' spice blend is hot, spicy, sweet: Caribbean!
How To make Chicken Tomatillo Sauce with Mole Chile's Videos
Enchiladas De Mole | Chicken Mole Enchiladas | Mole Sauce Recipe
Here is a simpler and peanut free way to make a delicious molé sauce.
INGREDIENTS
10 guajillo chiles
1 small to medium onion
5 cloves garlic
3 Roma tomatoes
2 tomatillos
1/3 cup raisins
1/3 to 1/2 cup SunButter
1 to 2 tablets Mexican Chocolate or 4 oz to 8 oz Peanut-free chocolate of your choice
(Always check for ALLERGEN WARNINGS)
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1 whole clove or a pinch of ground clove (optional)
10 crackers (you can use 1/3 cup breadcrumbs or even 2 toasted corn tortillas)
Salt to Taste
6 to 7 cups chicken broth or stock (try to use low sodium)
ENCHILADAS
15 to 20 Corn Tortillas
shredded chicken (I used a rotisserie chicken)
8 oz shredded mozzarella cheese
3 to 4 cups Mole Sauce
Garnish with toasted sesame seeds and queso fresco
Nordic Ware Lasagna Baking Dish
How to make Mole
Easy Mole Recipe
Como hacer Mole
Homemade Mole Recipe
How to Make Mole From Scratch
Mole Enchilada Recipes
Enchiladas de Mole
Como Hacer Enchiladas de mole
Como hacer Enmoladas
MY SECRET For BEST SALSA VERDE | TOMATILLO Salsa Taquera ❤
This SALSA VERDE will be your favorite, it is easy to make and super delicious. I love preparing this salsa for so many recipes, my Ron absolutely loves it and you can make it as hot or mild as you want. i hope you try it.❤
INGREDIENTS----------------
10 small/medium tomatillos
2 medium Serrano peppers (you can add more for extra heat)
4 Chile de Arbol (you can add more for extra heat)
2 medium garlic cloves
1/4 small onion
Salt to your liking
Small bunch cilantro
1/2 C. water (or more)
I enjoyed it with __________
Tortilla chips
avocado slices
flour tortillas
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#tomatillo
#salsaverde
#rachelcookswithlove
Chicken in Mole Sauce
Here is my recipe for a mildly spicy, sweet and rich mole sauce. This chicken mole recipe is a great make ahead dinner idea. For a spicier sauce you can add some chipotle chiles. INGREDIENTS 3 pasilla chiles, 5 chile arbol, 5 cascabel chiles, 2 roma tomatoes,3 tomatillos, 1 medium size onion, 5 cloves of garlic, 1 cinnamon stick, 2 whole cloves, 1/4 tsp whole coriander seed , 1 corn tortilla, 1/4 tsp ground cumin, 1 1/2 tablets of Mexican chocolate, 1/2 c peanut butter, 2 tsp sugar, salt to taste, 1 whole chicken, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 black pepper, 2 tsp salt
Mole de Pollo
Chicken in Mole Sauce
Mole Sauce from scratch
The Best Green Salsa Chicken Tamales | Tamales De Pollo en Salsa Verde
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Slow Cooker Mole with Shredded Chicken
This isn't necessarily a shortcut version of Mexico's iconic sauce — all of the classic ingredients are part of the preparation — but it delivers complex flavor and saves you a good deal of time. Get the recipe:
Easy Pressure Cooker Chicken Chile Verde | Kenji's Cooking Show
Find the full recipe fore pressure cooker chicken chile verde here:
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