Jef's Shortcut Chicken Mole
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon peanut oil
- 18¼-ounce jar mole negro (available at Latin American grocery stores and specialty markets)
- 2cups chicken stock
- 2cups canned, puréed tomatoes
- 6boneless, skinless chicken breast halves, boiled until cooked through
- 1½tablespoons toasted sesame seeds
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Preparation
- Step 1
Place a large sauté pan over medium heat, and add the oil. When the oil is hot, add the mole, and stir with a wooden spoon until the mole is softened.
- Step 2
Add the chicken stock and tomatoes, and stir until smooth. Halve the chicken pieces and add to the mole. Simmer until reheated, about five minutes. To serve, place equal portions on four plates, and sprinkle each serving with sesame seeds. If desired, serve with white rice.
Private Notes
Comments
We found the tomato purée overpowered the base flavor of the mole. I think next time we would dial back to 1 cup of tomato and consider adding purée of chipotle in adobo or slowing adding tomato along with cocoa, chili and cumin.
This recipe is very similar to the one on the package of Juquilita mole negro from Oaxaca. I subbed canned diced tomatoes for the tomato purée, used home made chicken stock, and leftover roast chicken. Served over rice and topped with sesame seeds and chopped cilantro. Delicious!
We found the tomato purée overpowered the base flavor of the mole. I think next time we would dial back to 1 cup of tomato and consider adding purée of chipotle in adobo or slowing adding tomato along with cocoa, chili and cumin.
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