Mole Manchamanteles with Chicken
If you still don't know how to make mole manchamanteles, with this easy recipe you'll have it ready this weekend. It is a light mole made with ancho chili, seeds, and spices. This dish is traditionally prepared with pork loin and slices of plantain and pineapple (or some other types of fruit, depending on the recipe), but for this manchamanteles recipe, we will use chicken pieces such as thigh and leg.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 8 ancho chiles, clean
- 1 tablespoon vinegar
- salt
- 1/2 onions
- 2 cloves garlic
- 2 tablespoons almonds, peeled and fried
- 2 pieces of bread, sliced and toasted
- 5 tomatoes
- 3 tablespoons vegetable oil
- 8 pieces chicken, (leg and thigh), cooked
- 4 cups chicken broth, (from cooking)
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1 plantain, sliced and fried
- 2 pears, chopped into medium cubes
- 1/2 golden ripe pineapples, peeled and chopped
- salt
- plantain, fried, for decoration
- onion, in slices, for decoration
- fresh cilantro, for decoration
Preparation
30 mins
30 mins
Low
- Soak the chiles in warm water with vinegar and salt for 10 minutes, until they are soft. Grind the chiles with the onion, garlic, peanuts, tomato, and bread for 5 minutes. Fry the sauce with the oil for 3 minutes, add the chicken broth and cook for 10 minutes. Add the sugar, vinegar, banana slices, pear, and pineapple; add salt and cook for 5 minutes.
- Add the chicken to the mole and cook for 5 more minutes.
- Decorate with a bit of fruit, serve, and accompany with tortillas and a drink.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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