Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Mole chicken stew

Jerry Stratton, June 4, 2006

Time to start doubling-up on the mole recipe: this quick and easy chicken stew gets its delectable broth from home-made mole.

Servings: 4
Preparation Time: 25 minutes

Ingredients

  • 4 tblsp olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green chili, chopped
  • 1 pound chicken, chopped into bite-sized pieces
  • 1 cup mole sauce
  • 1 cup water
  • 1 bunch cilantro, finely chopped
  • 1 tsp course sea salt

Steps

  1. Sauté the onion, peppers, and chili in the olive oil, over medium heat, for 2 to 3 minutes.
  2. Add the chicken. Sauté for 1 to 2 minutes.
  3. Cover and simmer on low for five minutes.
  4. Stir in the mole sauce, water, cilantro, and salt.
  5. Return to a simmer and simmer, covered, for five minutes.

Wonderful mole sauce makes wonderful stew. This recipe is very quick, if you already have the mole. I always make extra mole sauce now, and put the extra into half-cup and one-cup containers in the freezer.

You can make it thicker by adding less water. Depending on how much liquid the peppers produce, you can get away with no water at all and basically coat the chicken and vegetables with the mole. But if you do go for a broth, this is great with something that can soak up the broth, such as rice, biscuits, or flat bread.

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