The Chew: Braised Chicken Mole Recipe

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The Chew: Braised Chicken Mole

If you would have asked me about Mole before this episode of The Chew, all I could have told you was that it’s “that Mexican dish made with chocolate.” But thanks to Michael Symon, I as well as everyone else, now know that it’s definitely a lot more than that! Michael was in Walt Disney World in Orlando, Florida for the International Food and Wine Festival with his Chew co-hosts and they dedicated an entire episode to Magical Meals in Minutes! I know, I probably got your attention once again as you thought “there’s no way you can make Mole in minutes, but just read and learn! Michael’s Braised Chicken Mole is truly a masterpiece, and yes, he did put it together in no time at all!

To get the recipe, click next page.

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The Chew: Braised Chicken Mole Recipe Ingredients

The Chew: Braised Chicken Mole Recipe

Michael Symon’s Braised Chicken Mole truly is a magical meal and now you can prepare it yourself at home! (67238971@N0 / Flickr)

  • 7 dried ancho chiles – seeds removed, torn into pieces
  • 3 C boiling water
  • 1 whole chicken – cut into 8 pieces (2 legs, 2 thighs, breasts cut in half)
  • 4 cloves garlic – peeled, roughly chopped
  • 2 tsp coriander seeds
  • 1 cinnamon stick
  • 1/4 C white sesame seeds
  • 1 large tomato – cored, roughly chopped
  • 2 1/2 C chicken stock
  • 1 lime – juiced
  • 3 corn tortillas – 6-inch
  • 1/2 C raisins
  • 2 tbsp olive oil
  • 2 small onions – peeled, small dice
  • 1 tsp cumin seeds
  • 2 tsp dried oregano
  • 1/4 C sliced almonds
  • 1/4 C pumpkin seeds
  • 1 C fresh-squeezed orange juice
  • 2 pieces orange peel
  • 2.7 oz Mexican chocolate

For the Spicy Marinated Onions:

  • 1/2 C fresh lime juice
  • 2 jalapenos – shaved into thin rings
  • 3/4 C fresh orange juice
  • 1 1/2 C red onion – shaved

To Serve:

  • 6 sprigs cilantro
  • white rice – steamed

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The Chew: Braised Chicken Mole Recipe Directions

  1. On a preheated grill or grill pan, grill the tortillas on both sides, then cut
  2. Add the cut, charred tortillas to a small bowl, then add the raisins and chiles before pouring the hot water on top
  3. Cover the bowl with plastic wrap and set aside for 5 minutes to let the chiles soften
  4. In a bowl, strain the chile mixture then add to a blender with 3/4 C of the liquid
  5. Puree until you have a smooth paste
  6. Place the chicken on a plate and season with salt and pepper
  7. In a Dutch oven over medium-high heat, add the olive oil
  8. Add the chicken, skin-side down, and cook until golden brown on both sides, then remove
  9. Into the Dutch oven, add the garlic and onions, and cook for about 4 minutes, until softened
  10. Add the coriander, cumin, oregano, almonds, cinnamon stick, sesame seeds, and pumpkin seeds
  11. Toast for about 2-3 minutes, then add the pureed chile mixture and cook for another 1-2 minutes
  12. Add the orange juice, tomato, and chicken stock, then stir until combined
  13. Use an immersion blender to make a smooth sauce
  14. Add the chicken and bring to a simmer, then cover the Dutch oven and let simmer for an hour
  15. Remove the chicken to a plate
  16. To the Dutch ovn, add the lime juice, orange peels, and chocolate, then stir until incorporated
  17. Bring the pureed mixture to a simmer and season with salt and pepper
  18. Add the chicken pieces back into the Dutch oven and let simmer for 5-10 minutes

For the Spicy Marinated Onions:

  1. In a small bowl, add the lime juice and orange juice, then whisk together
  2. Add the jalapeno and onions and toss
  3. Season with salt, then cover and let the vegetables sit to soften and marinate

To Serve:

  1. Scoop some white rice onto a platter and top with the chicken and mole sauce
  2. Garnish with the Spicy Marinated Onions and cilantro

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