Easy Chicken Mole

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place chiles in a microwave safe bowl and cover with water. Microwave 3 minutes to rehydrate.
2. Drain chiles and cut in half. Remove the stems and seeds. Set aside.
3. Heat olive oil in a large skillet. Add onions and saute 4-5 minutes until tender.
4. Add garlic and saute 1-2 more minutes until fragrant and remove from heat.
5. Place tostadas in a blender or food processor and pulse until coarsely ground.
6. Add to blender/food processor chiles, cooked onions and garlic, chicken broth, almond butter, oregano, and cumin. Process until smooth.
7. Pour mole mixture into a large sauce pan. Season with salt and pepper and cook over medium high heat for about 10 minutes.
8. Reduce heat to medium low. Break up chocolate disks and stir into the mixture until melted and smooth.
9. Simmer another 15 minutes.
10. Meanwhile, cut chicken breasts in half. Place between two sheets of parchment paper or plastic wrap and pound thin with a kitchen mallet.
11. Season chicken with garlic powder, salt, and pepper.
12. Heat olive oil in a large skillet. Add chicken (in batches if necessary) and cook about 5 minutes per side or until cooked through.
13. Pour mole sauce over each piece of chicken and serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place chiles in a microwave safe bowl and cover with water. Microwave 3 minutes to rehydrate.
2. Drain chiles and cut in half. Remove the stems and seeds. Set aside.
3. Heat olive oil in a large skillet. Add onions and saute 4-5 minutes until tender.
4. Add garlic and saute 1-2 more minutes until fragrant and remove from heat.
5. Place tostadas in a blender or food processor and pulse until coarsely ground.
6. Add to blender/food processor chiles, cooked onions and garlic, chicken broth, almond butter, oregano, and cumin. Process until smooth.
7. Pour mole mixture into a large sauce pan. Season with salt #1 and pepper #1 and cook over medium high heat for about 10 minutes.
8. Reduce heat to medium low. Break up chocolate disks and stir into the mixture until melted and smooth.
9. Simmer another 15 minutes.
10. Meanwhile, cut chicken breasts in half. Place between two sheets of parchment paper or plastic wrap and pound thin with a kitchen mallet.
11. Season chicken with garlic powder, salt #2, and pepper #2.
12. Heat olive oil in a large skillet. Add chicken (in batches if necessary) and cook about 5 minutes per side or until cooked through.
13. Allow chicken and mole sauce to cool completely.
14. Divide chicken among gallon freezer bags. Divide mole sauce among quart freezer bags.
15. Place one sauce bag in each chicken bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat sauce over stovetop for 8-10 minutes, until warmed through.
3. Reheat chicken in skillet for 8-10 minutes, until warmed through.
4. Pour mole sauce over each piece of chicken and serve.