Chicken in Mole Sauce
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 28 ingredients
- 1/4 ts Allspice; Ground
- 1/4 c Onion; Chopped, 1 small
- 1/4 ts Cloves; Ground
- 1 1/2 ts Sugar
- 1 Chipotle Chile; Dried
- 1 1/2 ts Cocoa
- Cut
- 1/4 c Shortening Or Lard
- 1/4 ts Cumin; Ground, OR
- 1 tb Peanut Butter
- 8 Chicken Breast Halves; **
- 1/2 ts Cumin Seed
- Water
- 1 1/2 ts Oregano; Ground
- 1/4 ts Nutmeg; Ground
- 1 tb Pumpkin Seeds; Shelled
- Chop
- 1 c Chicken Broth
- 2 c Chicken Broth
- 1/4 ts Ginger; Ground
- 1/4 ts Cinnamon; ground
- 1 tb Sesame Seed
- 1 tb Almonds Or Walnuts; Chopped
- 4 Flour Tortillas; *
- 2 tb Red Chiles; Ground
- 1/4 c Tomato Sauce
- 1/2 ts Anise Seed
- 1 tb Raisins
Possible health benefits
General information, not medical advice.
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Raisin
High in potassium · 825 mg per 100 g, 41% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
High in copper · 0.3 mg per 100 g, 30% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of iron · 2.6 mg per 100 g, 19% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Raisins, seeded”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- * Flour tortillas should be 7 to 8-inches in diameter and be cut into ** Chicken breast halves should be boneless and the total weight should Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Wooden spoon
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Colander