This past weekend, we had grilled foods on the menu for both Saturday and Sunday’s supper. The weather had been holding nice and steady for mid-October with warm days and cool evenings. One of the more difficult things about this time of year is planning too far ahead. The weather turned. We knew it was going to turn, but none of the news stations seemed to agree as to when and how. Some said wind with a chance of showers. Some predicted light rain in the morning hours, others gave us the chance of heavy rains in the overnight hours. (I’d love to have a job that allowed me to be wrong so often and keep my job!)
Saturday the sky was a nasty, threatening gray. By mid-afternoon, the winds were high, making outdoor cooking just about impossible. Sunday brought heavy rains (it was supposed to be scattered light showers). That meant a last-minute “shuffle” in the menu before heading off to the market. Darn, I had my mouth all set. Oh well, good excuse to dine out on Saturday night. Sunday brought out a recipe I’ve shared before – Cheater’s Mole. While this is similar, with the same basic short cut, my usual Mole Sauce wasn’t available. Same brand, just not the concentrated variety that comes in a jelly jar. This mole sauce comes in a carton “ready to use”. Hum, might have to do a little tweaking to the sauce for that nice, full flavor of the concentrate without all the extra work involved to make my Cheater’s Chicken Mole. Nothing like being flexible. I’ve pushed off the Grilled Quail and Spice Rubbed Tri-tip for next weekend . . . we’ll see. In the meantime, here’s one of Hubby’s all-time favorite Mexican Dishes, with a few alterations.
The upside to using the Ready To Serve is that it is easier to work with. The down side is that, left alone the Ready To Serve Mole has a chalky finish and isn’t nearly as spicy as its concentrated counterpart. To dilute with broth creates a finished sauce that is thinner than we like. (Adding broth a little at a time and tasting after each addition, it took half a can of broth to eliminate that chalky after taste).
Super Easy Chicken Mole
2 Cartons Dona Maria Ready to Serve Mole Sauce
½ Can Chicken Broth
¼ Teaspoon Chipotle Pepper Seasoning
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Cumin Seasoning
4 large chicken breasts, boneless, skinless
Preheat oven to 400 degrees. Empty mole sauce into a large mixing bowl. Add 1/2 can of broth to the bowl. Whisk until blended. Add seasonings, whisk until well blended. Set aside until ready to use.
Cut chicken into large chunks, about 1 1/2 inches and place in a large casserole dish. Pour sauce over breasts. Cover with foil and bake 1 ½ hours. Uncover and continue to bake an additional 30 minutes to help sauce thicken slightly. Breast should be very tender.