Save Time And Money: How To Make Chicken Mole With Premade Sauce That Tastes Like You Spent All Day In The Kitchen
What To Know
- 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.
- If the mole sauce is too thick, add a splash of water or chicken broth to thin it out.
- Add a few roasted poblano peppers to the mole sauce for a smoky and spicy flavor.
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.