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A Delicious Chicken Mole Recipe
There are lots of different mole recipes in Mexico and chicken mole is one of the most common varieties, as well as turkey mole recipes. The following chicken mole recipe combines chicken with onion, garlic, peanut butter, chocolate, cloves and more for a full-flavored, earthy, and rich sauce. This is a very good recipe for chicken mole because it is quite simple to make and it is just a case of browning the chicken, combining the sauce ingredients, and adding the chicken to the sauce.
The coconut papaya rice is a great side dish for chicken mole recipes because its light, sweet flavor contrasts excellently with the rich, dark mole sauce. If you are not a fan of coconut you can cook, the rice in water instead and just use the papaya, or even half the amount of papaya, for a garnish.
Mexican chicken mole is one of the most authentic and traditional Mexican recipes you can make and your family will be really impressed if you cook them this tasty dish.
Chicken Mole with Coconut Papaya Rice
Ingredients -
8 boneless, skinless chicken breast halves
1 chopped onion
8 oz tomato sauce
2 teaspoons chili powder
1 cup chicken broth
1 minced clove garlic
4 oz chopped green chilies
¼ cup olive oil
2 tablespoons creamy peanut butter
1 oz unsweetened cooking chocolate
2 whole cloves
2 tablespoons white sugar
1 teaspoon salt
¼ teaspoon Tabasco sauce
For the Coconut Papaya Rice:
½ cup long grain rice
⅛ teaspoon salt
Pinch nutmeg
Pinch cinnamon
2 tablespoons water
½ peeled, seeded, chopped ripe papaya
7 oz coconut milk
½ white onion, cut into rings, for garnish
Fresh cilantro, for garnish
Preparation:
Brown the chicken in the olive oil and set it aside.
Sauté the garlic with the onion, then add the green chilies. Stir in the other ingredients until the chocolate melts.
Add the chicken and cook for 30 minutes over a low heat. Add the rice, salt, nutmeg, cinnamon, water, and coconut milk to a saucepan and stir.
When the mixture reaches a boil, turn the heat down, cover the pan, and simmer the rice for 20 minutes without stirring or lifting the lid.
Take the pan off the heat and fluff the rice with a fork.
Cover the pan again and let the rice steam for 5 minutes.
Mash half the papaya. Stir the rest of the chopped papaya (except 1 tablespoon) and the mashed papaya into the rice, and then heat it, stirring, until hot.
Serve the chicken mole with the coconut papaya rice and sprinkle the remaining papaya cubes over the rice.
Garnish the chicken mole with the onion rings and cilantro.
(Serves 4)
Photo Description:
You can tell by looking at the picture that this easy chicken mole recipe makes an impressive looking dish. The coconut papaya rice is an optional side dish but it contrasts so well with the mole chicken that it is great to serve alongside it. Chicken mole recipes are very popular in Mexico and, if you have never tried such a richy, earthy sauce, you are in for such a treat. This flavorful Mexican chicken mole is impressive enough to serve at a dinner party if you want to serve authentic Mexican recipes, or you can make it for your family as a special treat.
