Dona Maria Mole Ready to Serve is an easy and delicious mole recipe that only needs two ingredients and cooks chicken breast in one pan!
Mole is a Mexican sauce or gravy composed of chili peppers, nuts, spices, vegetables, and chocolate that requires long cooking times and is typically enjoyed during special celebrations or holidays in Mexico.
Homemade mole sauce in this recipe is an indulgent Mexican classic, featuring layers of bold flavors slowly simmered together over an extended period.
While its preparation requires dedication and care, its resultant delight is deliciously complex and even better when refrigerated for 24 hours before refining further!
Bone-in chicken thighs or drumsticks add depth and richness to a dish, making it even more delicious and satisfying. Chiles provide depth of flavor by contributing heat, fruitiness, and sweetness; chocolate provides a balance against their fieriness.
Other ingredients needed for this dish include cinnamon, cloves, allspice, and nutmeg for additional complexity. Toasting these spices helps enhance their flavors and adds depth of color.
A skillet or frying pan must be used to cook the chicken, while a wooden spoon or spatula will come in handy when stirring ingredients to prevent them from sticking to the bottom of the saucepan.
Boxed mole is an easy dish to prepare, yet its flavor cannot compare with homemade mole sauce. If using one from the store, simply follow the directions on the label.
Dona Maria Mole is a delicious sauce made of chili peppers, nuts, seeds, spices, and chocolate that’s easy to use with its bold yet authentic flavors – perfect for use in dishes like enchiladas and tamales!
Combine one jar of mole paste and 3 cups of chicken broth in a pot over medium-low heat and stir to mix, simmering for 35-45 minutes or until the consistency thickens.
Garnish the dish as desired with sesame seeds before serving.
Note: To save time and effort, this recipe uses a store-bought mole sauce from a jar to reduce preparation time and effort.
While authentic mole is typically prepared from scratch using numerous ingredients, including dried chiles, whole spices, peanuts, and chocolate, its less complex flavors still offer delicious results!
This recipe uses pasilla and ancho chiles combined with cinnamon, clover, and allspice to produce layers of heat, fruitiness, and sweetness.
Chicken mole is an irresistibly delicious dish served over rice, tortillas, or enchiladas. Using bone-in thighs and drumsticks adds richness and flavor when making chicken mole.
The sauce can also be frozen for more extended storage; once defrosted, it should be heated on the stove to reheat before being served, and any additional liquid, such as broth, may be necessary to rehydrate the mole.
Mole is a delicious sauce with many ingredients, including dried chiles, whole spices, peanuts, and chocolate. The spice level depends upon which chiles are used; with just some chicken breast and Dona Maria mole, a delicious homemade mole can be created within 30 minutes!
Once the mole paste has been reconstituted in a large pot, add one cup of chicken broth to dilute it. Gradually incorporate more broth, chocolate, and ground cinnamon until all components have been thoroughly mixed and brought to a simmer over low heat until the desired texture has been reached.
Mole is best enjoyed once it has had time to cool and settle; once its flavors have combined, its rich aroma will intensify and become smoother.
For an authentic mole sauce experience, use a fine mesh strainer and simmer the mixture until there are no remaining solids – which may require several training sessions. If you prefer less spicy moles, reduce or remove certain chiles altogether (wear protective gloves when doing this!).
This recipe can easily be customized. Switch out the chicken thighs for boneless skinless chicken breast pieces for a much healthier version, and use your pressure cooker for 8 minutes of pressure cooking for more succulent chicken that absorbs all its flavors!
Mole is a traditional Mexican sauce or gravy consisting of chilies, nuts, vegetables, chocolate, and spices that take hours to prepare and are typically enjoyed during special celebrations or holidays in Mexico.
Various variations, such as mole poblano, verde, and Amarillo chinchilla piping, form this complex sauce/gravy, each offering unique flavors and variations.
Recipes vary, making moles either spicy or mild in heat and texture, the former by using less or more chiles while cutting open and removing their seeds and white ribs (wearing gloves is recommended).
Meanwhile, adding sugar or chocolate can alter its sweetness; for maximum smoothness, a fine mesh strainer can help remove solids from the sauce to ensure consistency and an ideal sauce texture.
Once made, the mole should be stored in an airtight container and chilled before use. You can enjoy your mole with different foods, including chicken, turkey, rice dishes, and tostadas; leftovers can even be used to create tostadas topped with cheese, avocado, and salsa – perfect for tostadas!
Also, a mole can be drizzled over beef and pork tacos or even enjoyed poured over leafy green salads for an exotic experience!
In concluding our culinary exploration of the enchanting world of Chicken Mole Dona Maria, it’s clear that this dish is a testament to the rich tapestry of Mexican flavors.
The velvety, complex sauce, with its harmonious blend of chilies, chocolate, and spices, transforms ordinary chicken into a masterpiece that dances on the taste buds.
As you take the last savory bite, savor the layers of history and tradition woven into each ingredient. Chicken Mole Dona Maria is not just a dish; it’s a celebration of Mexican culture and the art of transforming simple ingredients into a symphony of taste.
So, whether you’re a seasoned chef or a home cook looking to embark on a flavorful journey, our recipe ensures that creating Chicken Mole Dona Maria is an achievable and rewarding experience.
Let the aroma and taste transport you to the heart of Mexico, where every meal celebrates life, love, and good food.