Save Time And Money: How To Make Chicken Mole With Premade Sauce That Tastes Like You Spent All Day In The Kitchen

Indulge in the tantalizing flavors of Mexican cuisine with this comprehensive guide on how to make chicken mole with premade sauce. Whether you’re a seasoned cook or a culinary novice, this step-by-step tutorial will empower you to create a delectable dish that will tantalize your taste buds.

Step 1: Gather Your Culinary Arsenal

Before embarking on this culinary adventure, ensure you have the following ingredients and equipment:

• 1 package (16 ounces) premade mole sauce
• 1 pound boneless, skinless chicken breasts or thighs
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup sour cream (optional)
• Salt and pepper to taste
• Large skillet or Dutch oven
• Measuring cups and spoons
• Spatula or wooden spoon

Step 2: Prepare the Chicken

Pat the chicken dry with paper towels. Season generously with salt and pepper. In a large skillet or Dutch oven over medium heat, brown the chicken on all sides. Remove the chicken from the pan and set aside.

Step 3: Sauté the Aromatics

Add the chopped onion and minced garlic to the same pan used for browning the chicken. Sauté until softened and fragrant, about 5 minutes.

Step 4: Integrate the Premade Mole Sauce

Pour the premade mole sauce into the pan with the sautéed aromatics. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Step 5: Reintroduce the Chicken

Return the browned chicken to the pan with the mole sauce. Add the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.

Step 6: Enhance with Sour Cream (Optional)

For a creamy and tangy twist, stir in 1/2 cup of sour cream. This step is optional but adds a delightful richness to the mole sauce.

Step 7: Serve and Savor

Transfer the chicken mole to a serving dish and garnish with cilantro or chopped onions. Serve with warm tortillas, rice, or your favorite sides.

Tips for a Flavorful Mole Sauce

• Use high-quality premade mole sauce for the best results.
• If the mole sauce is too thick, add a splash of water or chicken broth to thin it out.
• Simmer the mole sauce for as long as possible to allow the flavors to develop and deepen.
• Don’t be afraid to adjust the seasoning to your personal taste.

Variations on the Classic

• Chicken Mole Poblano: Add a few roasted poblano peppers to the mole sauce for a smoky and spicy flavor.
• Mole Verde: Substitute the mole sauce with a green mole sauce made with tomatillos, cilantro, and jalapeños.
• Turkey Mole: Use ground turkey instead of chicken for a leaner and healthier alternative.

Questions You May Have

Q: What is the best way to reheat chicken mole?
A: Reheat the mole in a skillet over medium heat, stirring occasionally. You can also reheat it in the microwave in 30-second intervals, stirring in between.

Q: Can I use a different type of meat in this recipe?
A: Yes, you can use pork, beef, or tofu instead of chicken. Adjust the cooking time accordingly.

Q: How long can I store leftover chicken mole?
A: Leftover chicken mole can be stored in an airtight container in the refrigerator for up to 3 days.