Mole Chicken Breast

4 boneless, skinless chicken breasts, cooked

1 vegetable oil

5 tablespoons mole paste ( Doña Maria brand is available in most stores)

1 cup chicken stock

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon red pepper flakes

 

 

Cover chicken breasts in water, season with salt, black pepper and red pepper flakes.  Bring to a boil, then reduce heat and simmer for 20 minutes.  Remove chicken and reserve 1 cup of the broth.

Heat the vegetable oil in a saucepan over medium heat. Add the mole paste and fry for 4 minutes, stirring constantly, to release the natural oils. Be careful; it burns quickly. Add the chicken stock and blend with the mole paste.   Lower the heat and cook for 25 minutes, stirring constantly. The mixture should have the consistency of a thick sauce.

Place the chicken in the mole sauce and heat thoroughly. Adjust seasoning if necessary.

 
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1 Comments on Mole Chicken Breast

DEC
20
2011
630,902 Points 5 Featured Posts Localism Sponsor Outside Blog Called Shot Master

I often wondered what to do with that Mole paste. The recipe sounds great; I'll send it over to Ceil.
11:07pm • #1


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