Almost Authentic Chicken Molé
April 17, 2016
I had been kicking around this mix for a while. Rich dark chilies and delightful roasted cocoa make this somewhere between dinner and dessert! This Chicken Molé recipe puts it all together. Serve with rice, corn tortillas and Guacamolé with all the veggie & cheese trimmings!
- Prep: 5 mins
- Cook: 45 mins
- Yields: 2 Hungry adults
1 - 2 Tbs. Holé Molé
1In a small bowl mix the Holé Molé and the flour. I like rice flour as it makes it more satiny and you don't taste the flour, plus it makes it gluten free.
2Heat Olive Oil in a medium sauce pan.
3Lightly brown the chicken in the olive oil. Set aside.
4Stir in flour Molé mixture in the Olive Oil and chicken drippings.
5Slowly added broth stirring constantly to avoid/remove any lumps. You can de-lump the flour part ahead of time.
6Return the chicken to the sauce.
7Crack the lid slightly and simmer 45 minutes or until the chicken is shreddable.
8Stir often during this process to make sure it doesn't stick. Add liquid if necessary by only 1/4 cup at a time. You'll get a thick rich sauce and the chicken will give off its juices.
Easy recipe to multiple for more people or bigger appetites. Allow 2 thighs per person and for every 4 thighs 1 Tbs. Flour, 1 Tbs. Holé Molé and 1 Cup broth.