Killer Chicken Mole
by Bob Statsinger
Prep time: 0:10
Overall time: 0:45
SERVINGS
2 servings scale / convert
INGREDIENTS
4 oz. onion, chopped
1 clove garlic, minced
1-1/2 tbsp. oil or butter
1/2 cup tomato sauce
1-1/2 oz. raisins
2-1/2 oz. smooth peanut butter
2 tsp. sugar
1 tsp. chili powder, or to taste
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/2 oz. unsweetened chocolate
1-1/4 cup weak chicken broth
INSTRUCTIONS
Sauté onion and garlic in oil or butter until tender but not brown. Combine this with remaining ingredients in a blender or food processor and blend until smooth. Return to saucepan and simmer 15-20 minutes, stirring frequently.
Roast some chicken or duck according to your favorite recipe. Brush the sauce over the bird at serving time; optionally sprinkle with chopped peanuts.
CHEF COMMENTS
Here's a quick killer recipe for mole sauce; serve it on a well-roasted duckling or chicken.
TAGS
chicken, chickenmole, main courses add tags
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5 Recipe Reviews
NY Cook
reviewed Killer Chicken Mole
I made this converted for 10. You will have to blend it (after cooking down) in batches, as the processor doesn't liquify enough to eliminate the dark bits. The people cool enough not to wimp-out ate several plates each. Good with shredded head lettuce and plain Japanese rice and apple slices on the side. What kind of peanut butter do they mean? I used regular sweetened, and it was a bit too nutty and sweet compared to the dark, bitter mole's I'm used to having in Mexican restaurants. Served boiled, cubed, semi-thawed chicken breasts and used Ramen noodle chicken flavoring to make the stock (good for gumbo). This also can be added as seasoning later after blending if the mole needs more body. It also doesn't tell you how to prepare the chocolate - grate or shave it from the cube? Can Dutch process cocoa be used? You also can microwave the onion and garlic in the butter until soft to avoid browning. Think I'll try almond butter next time.
jude3339
reviewed Killer Chicken Mole
(I used unsweetened powder cocoa and Adam's creamy unsalted peanut butter.) My sister and brother live in Oaxaca Mexico and have made chicken mole for me, this recipe was better than theirs -- I love it!!!
einar
reviewed Killer Chicken Mole
I made the Killer Chicken Mole last night for my wife's birthday. We all enjoyed it and I gave some of the mole sauce to my sister-inlaw to try she has never had it. I will keep this recipe on hand. I can't wait to be able to use the grill and use the Mole on things from the it. Just like the Mole that I had years ago in Mexico.
mariabowman
reviewed Killer Chicken Mole
I totally changed the proportions (was cooking for five)--but the ingredients are the perfect mix. I didn't saute the onions and garlic...just chopped and blended with some bouillon cubes I dissolved in a small amount of water in the microwave and with a bunch of raisins and whole canned tomatoes. I slow melted the chocolate (more than called for) and the peanut butter and added to already-heated mixture from blender. Used more than called for of all spices, and added the juice from the can of tomatoes slowly as mixture thickened.
nsusan
reviewed Killer Chicken Mole
Great recipe and easy to make. Plan to add to recipes for guests.
