Tag Archives: family dinners

Easy Mole and Shredded Chicken Recipe

A new recipe post! Today’s recipe combines two things I love… an easy shredded chicken recipe that is part of our weekly rotation and a prepared mole sauce from a small, female-owned business in Mexico that elevates leftovers into a semi-homemade meal in a snap.

easy chicken and mole plate (recipe)

I have used the Seasons of my Heart black mole and red mole and both are delicious. Here in San Diego, they are found in the retail section of Specialty Produce. I’ve thrown it on leftover Thanksgiving turkey, rotisserie chicken from the store, and our home cooked chicken (recipe follows.) Being a busy, working mom, I love having premade sauces I can throw on a protein and call a home cooked meal.

Seasons of the Heart Mole

If you want to doctor up the sauce, you can add extra unsweetened chocolate, chicken broth, almond butter, a tablespoon of butter… The instructions on the black mole actually call for a lot of ingredients and steps, including sautéing and chopping veggies, plantains, bread and pureeing in a blender. Ain’t no one got time for that. I usually just add a little of the cooking liquid from the chicken and call it a day. It’s that good as is!

Don’t have a Mexican mama in your kitchen using the 900 gagillion ingredients that go into mole? Don’t worry. You can have Susana Trilling as back up in your cupboard. She makes her moles and jellies in Oaxaca in small batches, certified slow food. And yummy.

easy chicken mole recipe

I also want to share Papa Bird’s new toy. I recently signed up as an affiliate with the Grommet, primarily because I saw the Bear Pawicon and thought it would be a perfect gift for my husband. Part meat shredder, part heat-proof food lifter, it makes him feel like Wolverine while prepping his weekly shredded chicken.

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My serving suggestion for the mole is a plate with brown rice, black beans, cotija cheese, cilantro, avocado, tomatoes, and (go for it) a fried egg. You might not even need the meat…

Easy Shredded Chicken Recipe
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Prep time:
Cook time:
Total time:
 
An affordable, quick way to have chicken ready to go for multiple recipes.
Ingredients
  • 1 package of chicken thighs (we use boneless/skinless)
  • 1 quart of chicken broth or water
  • 1 onion
  • 5 carrots
  • 3 celery stalks
  • 3 cloves garlic
  • herbs/seasonings such as Mexican blend, or at least oregano and a bay leaf
  • salt and pepper to taste
Instructions
  1. Rough chop veggies. Throw everything in a pressure cooker. Bring to a boil and up to pressure. Cook for 7-10 minutes, depending on your machine, or until done and fork tender. If starting with frozen chicken (totally works with a pressure cooker) increase cook time at pressure to 10-15 minutes, depending on your machine.
  2. Use the bear paws or two large forks to shred. Reserve the cooking liquid for broth.
Notes
If you don't have a pressure cooker, simply simmer for an hour.

Disclaimers: as mentioned, I am an affiliate of the Grommet, which means that if you purchase something off their site through a link on my site I may receive a small percentage for the referral. This particular product I personally bought and sincerely recommend. I am not an affiliate per se of Specialty Produce. If you go, please mention that “Baby Birds” sent you, but I don’t get paid per person. Full disclosure, they do hook me up. In fact, the first time I tried the mole sauce it was given to me for free. But I have since purchased it multiple times again!