Monday, August 19, 2013

Mole, Mole, Mole!

Chicken Mole is one of my absolute favorite Mexican food. Mole, a Mexican sauce, has dark brown, chocolaty reddish color, and can be served with many types of dishes. It's also the most complicated thing to make. A legit mole recipe has at least 30 kinds of spices and chiles. "I aint got time for that!" So, I went to the store and bought mole paste. All I did was dilute the paste in water and voila! Mole sauce lol.

My Chicken Mole

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 Season the chicken drumsticks with salt and pepper

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The Mole paste I used is Rogelio Bueno. It says autentico. I believe it ^_^.

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I made a mistake of tasting it. It was soooo spicy! Not hot, but spicy like packed with spices.

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In a small pan, I put 2 tbsp of the Mole paste with 1 cup of water and raw honey. I let it simmer on low until it thickens. It didn't need any salt and pepper.

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This is optional, but I sauteed onions and mushroom in a separate pan. Pushed it too the side and add olive oil in the center for the chicken.

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Add chicken in the pan, turn heat on medium and let it brown for 4-5 minutes on both sides. Then lower the heat, add half a cup of water and let it simmer/cook for 20 minutes.


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Add the mole sauce and cover. Let it simmer for 10-15 minutes and you're done!

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I had with a side of Mexican rice and flour tortillas. Yum!



XOXO,
Becky


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