Tex Mex Chicken or Turkey Mole
MAKE IT SHINE!
ADD YOUR PHOTO
From "The Only Texas Cookbook". This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken.
- Ready In:
- 2hrs 50mins
- Serves:
- Units:
ingredients
- 1 whole chickens, cooked or 1 cooked turkey, about 4 cups
- 1 (8 1/4 ounce) jar mole, sauce
- 1 quart chicken broth
- 1 (7 1/2 ounce) can tomato sauce
- 1 tablespoon smooth peanut butter
- 1 square dark unsweetened chocolate
- 1 tablespoon sugar
- salt, to taste
- slivered almonds, optional for garnish
- cooked rice (optional)
- corn tortilla (optional)
directions
- Stew a chicken in salted water to cover until tender (1 1/2 hours).
- Remove chicken from broth.
- Reserve broth.
- Debone and remove skin from chicken.
- Tear into pieces with a fork (don't dice with a knife).
- In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
- Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
- Add tomato sauce, peanut butter, chocolate, and sugar.
- Cook and stir 20 minutes. Salt to taste.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@lazyme
Contributor
@lazyme
Contributor
"From "The Only Texas Cookbook". This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
From "The Only Texas Cookbook". This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken.
