tropit

For those of you who aren't familiar with dark Mole, it is a Mexican sauce that is made with ground nuts, chiles and chocolate. It's my DH's favorite Mexican dish. Many years ago, we took a trip and traveled all over Mexico. We found ourselves in Oaxaca, which no one had heard of at that time. We tried all of the different Moles that they offered in the little cafes. Most of them were served over roasted chicken.

I have made this dish from scratch in my youth, but it's a lot of work. This recipe is so easy.

Roasted, or pan seared chicken, cut into pieces

1 jar of Dona Maria's Mole Mexican Sauce (dark brown, not green, or tan color.) (There are other brands but I can find this one most often.)

1 small can of red Enchilada sauce

Water, or homemade chicken broth to thin the consistency

I like to pan sear the chicken in the pan that I make the sauce in, so that the bits of chicken flavor the sauce, but you can roast it in the oven too. Either way, once it is done, remove it on to a plate to add to the finished sauce later.

Empty the Mole concentrate from the jar into the large pan, add the enchilada sauce and a little broth/water. (Getting it out takes some doing. It's very thick.) Use a whisk to break it all up and stir the sauce until smooth, under medium, to low heat. It will thicken as it cooks. Thin the sauce down with a little more broth, or water if it gets too thick. (It should be like pancake batter in texture.) Put the chicken back in and cook it under low heat until the chicken is hot. Serve over rice and add a side of beans and tortillas. Yum!!!


Note: You can use the supermarket deli pre-roasted chicken too...even easier.