Quick chicken mole from My Recipes by Sunset Magazine

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Notes about this recipe

  • robm on October 06, 2014

    In Mexico, mole is also used to make enchiladas (sometimes called enmoladas when made with this sauce). Just use it the same way you would use any other sauce on chicken-filled enchiladas. If you already have mole in the freezer this is another fairly quick and easy dish to make in relatively little time.

  • robm on October 06, 2014

    This sounds wonderful and I'll have to try it! May I suggest also adding a bit of orange zest or orange juice to the mix? It greatly adds to the complexity of the flavors! If you don't have sesame seeds, tahini makes a great substitute, and almond butter does the same for the almonds. Taste the sauce for sweetness, depending on the type of chocolate you use. Mole should have only a hint of sweetness -- it's not a dessert sauce! If there's no sweetness add a bit of sugar and keep tasting until you can just detect the sweetness. That's the correct amount! As good as this sounds, mole (like many complex sauces of this type) will be even better the next day after resting in the fridge and giving the flavors a chance to meld completely. I suggest you make a lot of sauce -- use what you need immediately and let the rest rest overnight in the fridge. Then divide it into portions and freeze it. It will keep in the freezer for ages!

  • Rutabaga on October 05, 2014

    Yes, you can make this mole sauce in 20 minutes, and it is surprisingly good! It contains a variety of common mole ingredients, so while it may not compare with a long-cooked traditional mole, the flavor is still complex. It is an excellent weeknight chicken dish, but impressive enough to serve for company (they don't need to know it only took you 20 minutes).

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