Sweet and Zesty Chicken Molé
This exceptional, and easy version of Mexican molé is a savory blend of chocolate, red bell peppers, taco sauce, salsa, almonds and a hint of cinnamon for the perfect combination of sweet and spicy flavors.
This recipe was a finalist in the 2002 Ortega® “Create a Fiesta, Win a Siesta!” Contest, this dish was submitted by Loanne Chiu of Fort Worth, Texas.
CooksRecipes.com Visitor Comment: Martin B. from Hudderfield, Yorkshire, England rated this recipe 5 stars: "One Word!! I have one word to say about this: "mmmmmmmmmmmmmmmmmmmm" Nothing more needs to be said as you will find out. This has definitely made an addition into my travel cookbook."
1/2 cup all purpose flour
2 teaspoons seasoned salt - divided use
12 (about 4 pounds) chicken thighs, skinless
2 tablespoons vegetable oil
1 bottle ORTEGA Thick & Smooth Taco Sauce - Mild
1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
1 cup NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk
1/2 cup ground almonds, toasted
1/4 cup raisins (optional)
2 cinnamon sticks
1 red bell pepper, cut into strips
Romaine lettuce leaves for garnish (optional)
Cooked rice for accompaniment (optional)
Toasted sesame seeds for garnish (optional)
- Preheat oven to 400°F (205°C). Combine flour and 1/2 teaspoon seasoned salt in shallow dish. Coat chicken with flour mixture.
- Heat oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, until golden brown on all sides. Combine taco sauce, salsa, chocolate milk, almonds, raisins, cinnamon and remaining seasoned salt in ungreased 13x9x2-inch baking dish. Place chicken in sauce; spoon sauce over chicken.
- Bake, uncovered, for 30 minutes; top with red pepper. Continue baking for 15 minutes or until chicken is no longer pink near bone.
- Line large serving platter with lettuce. Mound rice in center of platter; place chicken and sauce around rice. Sprinkle with sesame seeds, if desired.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.