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Chicken Mole without bitters breasts potatoes

Found 10 recipes

DIFFICULTY LEVEL

Chicken Mole

2 1/2-3 lbs chicken pieces 2 tablespoons butter 1/4 cup onion , finely chopped 1/4 cup green pepper , finely chopped 1 garlic clove , minced 1 (7 1/2 ounce)[...]

Source: food.com
Chicken in Mole, Puebla Style

4 pounds chicken pieces, skin on Sea salt and ground black pepper to taste 2 tablespoons sesame seeds, toasted, for garnish white rice Mole Poblano Makes 9[...]

Source: epicurious.com

Chicken Mole

2 1/2-3 lbs chicken pieces 2 tablespoons butter 1/4 cup onion , finely chopped 1/4 cup green pepper , finely chopped 1 garlic clove , minced 1 (7 1/2 ounce)[...]

Source: food.com
Chicken Mole

1 tablespoon vegetable oil 1 (3 pound) chicken, cut into pieces 1 bay leaf 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2[...]

Source: allrecipes.com
Chicken Mole

1 tablespoon vegetable oil 1 (3 pound) chicken, cut into pieces 1 bay leaf 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2[...]

Source: allrecipes.com
Chicken Ole Mole (Tabasco) Recipe

2 Tbsp. Extra virgin olive oil divided 1 x Chicken - (2 to 3 lbs) cut into pcs 1/2 c. Finely-minced onion 1/2 c. Finely-minced green pepper 1 sm Garlic clove[...]

Source: cookeatshare.com
Chicken Mole

3 1/2 lbs chicken (Cut up) 5 ancho chilies 4 cloves garlic 1 teaspoon salt 1 tablespoon cornstarch 1 Boil chicken approx 25 minutes until fully cooked. 2 Cool[...]

Source: food.com
Chicken Mole II

1/3 cup unsifted flour 3 tablespoons chili powder , divided 2 teaspoons salt 1/2 teaspoon pepper 1 cup onion , chopped 2 broiler-fryer chickens , cut up (2[...]

Source: food.com
Chicken Mole

5 lbs chicken , cut up into serving sizes 1 garlic clove , bruised salt and pepper 2 tablespoons unsalted butter 1 tablespoon olive oil 3/4 cup onion ,[...]

Source: food.com
Chicken Mole

5 lbs chicken , cut up into serving sizes 1 garlic clove , bruised salt and pepper 2 tablespoons unsalted butter 1 tablespoon olive oil 3/4 cup onion ,[...]

Source: food.com

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