Tuesday, 1 September 2015


Mexican Chicken Mole

Provided by guest blogger Dave Davies - http://www.diddy186.com/recipes/

I have a guest blogger this week - Dave Davies. I have visited Dave's blog a few times recently and enjoyed reading and trying out some of his recipes which are mainly Indian or Asian in origin.  I therefore asked him a couple of days ago if he would like to be a guest blogger on my blog this week. He graciously accepted and sent me his Mexican Chicken Mole. I have to admit I had never heard of this dish but apparently Mole Poblano is regarded as Mexico's National dish. Mole is the generic name for a number of sauces originally used in Mexico cuisine, as well as for dishes based on these sauces.

I hope you enjoy this dish as much as I did when I tried it out last night.

Mexican Chicken Mole - picture kindly provided by Dave Davies

Ingredients -  Serves 6

500g of chicken breast cut into 2.5cm cubes
3 tbs of vegetable oil
1 medium sized onion finely chopped
2 cloves of garlic crushed
1 5cm of garlic crushed
1/2 tsp of grated nutmeg
4 cloves
2 tins of 400g chopped tomatoes
1 large red pepper deseeded and finely sliced
250ml of white wine
60g of dark eating chocolate finely sliced
Handful of chopped parsley


Heat the oil in a large frying pan and brown the chicken cubes in batches and set aside to drain on kitchen towel.
Put the onion and garlic in the same pan and cook on a medium heat till softened.
Add the spices and cook for 2 minutes, add the wine and cook off the alcohol for 2 minutes
Add the chicken, tomatoes and pepper and bring to simmer and cover.
Cook for 20 minutes.
Uncover and cook for another 20 minutes till the chicken is tender and the sauce has thickened.
Add the chocolate and cook till smooth, stirring all the time.
Take out the cinnamon stick and add the chopped parsley.
Serve with basmati rice

To see more of Dave's recipes visit his blog on http://www.diddy186.com/recipes/

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