Monday, December 7, 2015

Because The World Needs More "Finger-Licking Good" Recipes!

Buuuuut I'm terrible at recipes, 'cause I MIGHT measure to start, but then I'll add more of whatever along the way according to the taste.

I mean, that's what the "real" Chefs do right?!? At least that's what I tell myself.

So try to approach this recipe with the idea that it's just a starting place, a point of origin, a foundation if you will... but the personal touches are up to you because we all have different tastes in... well, taste. :)

*Flavor disclaimer*: we don't use products with HFCS, MSG, nitrates, artificial flavors or colors, etc, etc... I am convinced these things are not only terrible for your body, but also affect taste in a really big way. If you eat these ingredients on a consistent basis your taste buds will be more used to a chemical based flavor spectrum. We grab unprocessed, organic, grass fed items as much as is possible and I think that improves the flavor significantly.

My Recipe for Chicken Mole

Mole (The Sauce; pronounced Moh-Leh)

  • Measure 1 1/2 Tbsp chili powder,  1 Tbsp ketchup, 1 tsp cumin powder, 1 tsp garlic powder (or 2 tsp minced fresh garlic), 1 tsp paprika, 1 tsp sugar, 1 tsp cinnamon, and 1/2 tsp black pepper into 2 cups of chicken broth. 
  • Heat a skillet and saute half a small minced onion in 1 Tbsp of butter (or red palm oil or coconut oil) until translucent.
  • Add about 3/4 to 1 cup of creamy peanut butter in the skillet to melt a bit. Then slowly add the "spiced" broth, stirring constantly with a whisk.
  • Cover and let sauce simmer on low until thick and bubbly. Stir often to prevent burning.
  • Add salt to Taste*. 
  • Stir in 1 or 2 Tbsp Sriracha hot sauce for some delightful heat. (or 1-2 tsp of cayenne pepper powder to the broth)
*Taste Disclaimer*: depending on how salty your chicken broth and peanut butter is and what kind of salt you use, will affect the amount you need to add if any, so you'll just have to taste along the way and add a 1/2 tsp at a time until it's to your liking.

and ya know, feel free to alter/increase spices according to your liking!!

Option 1. Chicken WINGS
  • Rinse and pat dry 4-5 lbs chicken wings. 
  • Spread chicken wings in a single layer over a wire rack in a roasting pan or on a baking sheet (so that it's not sitting on the bottom of the pan, you don't want them in the juices).
  • Bake at 400 degrees for 45 minutes, then 450 for five minutes (watch closely) to help the skin crisp up.
  • Toss wings in a large bowl with enough mole to coat evenly.  Serve with a small bowl of mole on the side, because basically you'll want to drink the sauce. {my kids do at least.}
  • Enough for 2 adults, 1 teenager and 3 kids.

Option 2. (Super Quick and Easy Version)
  • If you're in a bind for time, just grab a pre-cooked rotisserie chicken from the grocery store deli (but watch out for MSG and other artificial junk in some of the flavorings. I get the "Simple Truth" ones from Kroger. You'll want a mild flavor so that the flavor of the chicken doesn't fight with the flavor of the mole.)
  • OR raid your fridge and use left over roasted chicken, or just quickly cook some chicken breast or thighs however you like to cook them (skillet, oven, whatever).
  • Cut into bite size pieces or shred the meat.
  • Add meat to the simmering Mole for a few minutes to heat through and serve over rice or on buttered/grilled sourdough bread or bolillos (add some sliced avocado and cheese if you like) or eat like tacos in some corn tortillas, heck you can even put it in a lettuce wrap! :)

Go give it a try and let me know how it turns out! :)

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