In 10 minutes, prepare a thick and wonderful chicken chili mole.
Tags:chicken chili mole recipe,Chicken chili recipe,chicken recipe,chili recipe,food network,how to make chicken chili mole,latin food recipe,quick fix meals,robin miller
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You know there is more to chilly than beef and beans. I am going to show you the most amazing chicken chilli with a Mexican mole sauce, little secret ingredient at the end. You're going to love it and you're going to love it even better because we’re using that store rotisserie chicken to make it all come together super fast. I've already got some onion chopping here. I've got a little heat under my big stock pot there. I'm going to get some vegetable oil in this hot pot about a tablespoon goes in and as I get the ingredients chopping I'm just going to pop them in. So I can clean my cutting board, there goes the onion. This is one large onion. Okay, I'm going to put in lots of garlic, like five cloves of garlic. So that’s about five teaspoons one, two, three, four, five and give that a quick stir. Just to get that garlic in that oil too and season that oil.
Beautiful, all right now, two red bell peppers. Red bell peppers are super great for this because they're sweet but if you have green bell pepper use that yellow, orange, whatever but I just love red bell peppers. Okay, now the other traditional ingredient in the Mexican mole sauce is hot pepper. So you can use a fresh jalapeño pepper or any hot pepper. Give this a quick chop and put the whole thing in, seeds and all. Okay, now I've got this chilly seasoning. It a packed spice blend it’s typically chilly powder, cumin, oregano, some other spices are in there. Mostly can add a little bit of cinnamon just a tiny bit about a quarter teaspoon, we need about two cups of this chicken that have just kind of fall apart, pulled off the bone.
So we’ll get that right in there. Okay, now just finish the rest of the ingredients all going in and we bring it to a simmer. We got a 28 ounce can of diced tomatoes. We got a 15 ounce can of the pinto beans, it goes in. All right, a bottle of beer, oh wow, just look how thick and wonderful that is. All right, now I'm just going to bring this to a simmer. Which isn’t going to take very long, so I'm just going to clean up a few things and by the time I clean up that’s going to be ready for me and I'm going to add my secret weapon ingredient of chocolate.
Let’s get this and cleaned up, so I can show you how it looks. That is beautiful and it’s simmering and it just needs one more thing unsweetened chocolate. It’s going to make—you're not going to really taste the chocolate but it’s going to make it thick and rich and divine. So I need about two ounces and that is what makes it the mole. Look at that, I'm ready to go to Mexico in my bowl. My mouth is watering. Add a little bit of cheddar, I love green onions. Oh, that’s beautiful.