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Chicken Mole

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  Roasting chickens 7 Pound
  Salt 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Celery ribs 1
  Onions 2 Medium
  Chicken broth 2 Cup (32 tbs)
  Vegetable oil 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Chili powder 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Whole tomatoes 16 Ounce
  Unsweetened chocolate 1 Ounce
  Sesame 3 Tablespoon

1. Season chicken with salt and pepper. Place chicken, celery, and half of onions in a large Dutch oven. Add broth, cover, and cook over medium-low heat 1 hour. Remove chicken to a roasting pan. Boil broth until reduced to about 1 cup. Strain and reserve broth.
2. Preheat oven to 350°F. In a large frying pan, cook remaining onions and garlic in oil over medium heat until onion is softened, 3 to 5 minutes. Stir in chili powder, cinnamon, and coriander. Cook, stirring, 1 minute. Stir in reserved broth, tomatoes with their juices, and chocolate. Simmer, breaking up tomatoes with back of a spoon, until sauce is lightly thickened, about 10 minutes.
3. Pour sauce over chicken in roasting pan. Bake, uncovered, basting chicken several times with sauce, 1 hour, or until an instant-reading thermometer inserted into fleshy part of chicken (not near bone) registers 180°. Serve sprinkled with sesame seeds.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 990 Calories from Fat 647

% Daily Value*

Total Fat 72 g111.1%

Saturated Fat 20.2 g100.8%

Trans Fat 0 g

Cholesterol 289.7 mg96.6%

Sodium 711.5 mg29.6%

Total Carbohydrates 13 g4.2%

Dietary Fiber 4.6 g18.3%

Sugars 4.4 g

Protein 71 g142.8%

Vitamin A 42.6% Vitamin C 23.2%

Calcium 13.6% Iron 35.7%

*Based on a 2000 Calorie diet

Chicken Mole Recipe