Do you want a classic Mexican-style dish without the hassle? Try my scrumptious Mole Chicken. Your Instapot creates the warm, spicy sauce and tender chicken in less than an hour! Use it as a savory filling for any of your favorite Mexican dishes or a hearty topping for nachos. Smart Recipes, Mexican Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables Mexican Shortcut Mole Sauce With Chicken Shortcut Mole Sauce With Chicken Recipe | PT50M Serves 6 Ingredients: 0.5 Tablespoon Extra-Virgin Olive Oil 1 Medium Yellow Onion 2 Cloves Garlic 1 Can Fire-Roasted Diced Tomatoes 2 Medium Chipotle Peppers In Adobo Sauce 1 Tablespoon Adobo Sauce 0.25 Cup Roasted Sliced Almonds 0.25 Cup Raisins 2 Ta Blespoons Cocoa Powder 1 Teaspoon Salt 1 Teaspoon Ground Cumin 0.5 Teaspoon Ground Cinnamon 2 Pounds Boneless, Skinless Chicken Thighs 1 Medium Red Onion In an Instapot set on saute, heat oil and saute onions until softened, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Turn Instapot off. In the bowl of a food processor, transfer onion mixture, tomatoes, peppers, adobo sauce, almonds, raisins, cocoa, salt, cumin & cinnamon. Pulse until smooth. Turn Instapot on saute again and add 1/4 cup water. Use a wooden spoon to scrape up brown bits of onion and discard them and the water, leaving a clean pot. Spray a light coating of cooking spray in the bottom of the Instapot and add chicken. Pour the mole sauce over the chicken, without stirring. Cover, seal & cook on High Pressure for 10 minutes. Immediately vent. Transfer the chicken to a large plate and set aside. Set the Instapot to Saute and bring the sauce to a simmer. Stir occasionally and cook until the sauce thickens, about 10 minutes. Meanwhile, use 2 forks to shred the chicken. Stir the chicken into the mole sauce and mix until completely coated. Garnish top with red onions and serve with warm tortilla shells.

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