Chicken Mole Recipe

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 50 minutes

Składniki

1 tablespoon peanut oil (or use olive oil or lard)

1 medium onion (chopped)

1 jalapeno pepper (chopped)

2 pounds bone-in chicken (I'm using chicken leg and thigh quarters, but use your favorite pieces)

1 teaspoon ancho powder

1 teaspoon garlic powder

1 teaspoon Mexican oregano

Salt and pepper to taste

1 ½ cups chicken stock or broth (or use a Mexican lager)

2 cups mole poblano sauce

FOR GARNISH: (Sesame seeds, spicy red pepper flakes, fresh chopped cilantro)

Wskazówki

Oil

Add peanut oil to a large pot and heat to medium heat.

Onion and Peppers

Add the onion and jalapeno pepper and cook 3-4 minutes to soften.

Seasoning

Pat the chicken dry and season all sides with ancho powder, garlic, oregano and salt and pepper.

Sear the chicken 5 minutes per side, until lightly browned.

Simmer

Add the broth or beer. Cover and simmer for 30 minutes, or until the chicken is cooked through and measured 165 degrees F internally with a meat thermometer.

Sauce

Remove chicken from the pot and add to a medium sized pan. Pour mole sauce over the chicken and gently heat until the sauce is warmed.

Serve

Garnish and serve.

Wartości Odżywcze

• Kalorie: 749 kcal
• Tłuszcz Całkowity: 38 g
• Tłuszcz Nasycony: 10 g
• Tłuszcz Trans: 1 g
• Cholesterol: 192 mg
• Sód: 1756 mg
• Węglowodany Całkowite: 66 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 50 g
• Białko: 35 g