Dona Maria & Chicken breasts with bone in

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can someone help.

I bought an 8.25 oz. jar of Dona Maria Mole which says 7 servings. The
instructions are to use 4 parts water or broth to 1 part paste.

I have two (split) chicken breasts with bone-in each weighing about 14 oz.
each.

Want to bake them instead of frying them.

What do I do! How can I use just these two ingredients and come up with
something edible.
I just made a big batch of cole slaw. Have rice/or boiled potatoes.

So many thanks!
I have googled, but I just can't get the jist of it.
Dee Dee

It's really just a sauce, nothing to get too worried about. I usually use 3
parts water to one part paste, and I usually make the whole jar's worth. If
I have too much sauce, I find a way to use it later. But the ratio isn't all
that sacred -- you want to get it to a consistency that works for whatever
you're making.

I usually end up adding some salt and sugar, but sometimes not. Taste it and
see what you think. A Mexican woman gave me her "old family recipe," and it
was the Dona Maria sauce with some added sugar and salt. I was expecting a
from-scratch recipe, but she said this was how her family always made it.

Sometimes I get a little wild and added extra spices, but it really doesn't
need anything. It's got so much flavor already, that when I've added things,
I really don't notice a whole lot of difference, anyway. But I still fiddle
with it now and then.

The traditional recipe has you cook the chicken first, shred it, then heat
it up again in the mole to let the chicken soak up the flavor. Like pulled
pork, sort of.

I usually par-cook the chicken, then finish it in the sauce. Sometimes I
just toss it all into the crockpot. Depends on what else I've got going on.
We usually eat it with tortillas.

I've also used the sauce on chicken wings on the grill. Just make the sauce
thick enough and brush it on like a barbecue sauce.

Donna

Dee Randall said:

Can someone help.

I bought an 8.25 oz. jar of Dona Maria Mole which says 7 servings. The
instructions are to use 4 parts water or broth to 1 part paste.

I have two (split) chicken breasts with bone-in each weighing about 14 oz.
each.

Want to bake them instead of frying them.

What do I do! How can I use just these two ingredients and come up with
something edible. [snip]

The easiest thing to do is to forego the baking. Dilute the mole and
place in a pot. Add the chicken, bring to simmer, and cook till done.
I usually brown them a little first but it isn't necessary if you don't
feel like getting out a frying pan. Just baking the chicken first and
then 'saucing' with the mole will not work well. You want to simmer
things in the mole. -aem

"D.Currie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can someone help.

I bought an 8.25 oz. jar of Dona Maria Mole which says 7 servings. The
instructions are to use 4 parts water or broth to 1 part paste.

I have two (split) chicken breasts with bone-in each weighing about 14
oz. each.

Want to bake them instead of frying them.

What do I do! How can I use just these two ingredients and come up with
something edible.
I just made a big batch of cole slaw. Have rice/or boiled potatoes.

So many thanks!
I have googled, but I just can't get the jist of it.
Dee Dee

It's really just a sauce, nothing to get too worried about. I usually use
3 parts water to one part paste, and I usually make the whole jar's worth.
If I have too much sauce, I find a way to use it later. But the ratio
isn't all that sacred -- you want to get it to a consistency that works
for whatever you're making.

I usually end up adding some salt and sugar, but sometimes not. Taste it
and see what you think. A Mexican woman gave me her "old family recipe,"
and it was the Dona Maria sauce with some added sugar and salt. I was
expecting a from-scratch recipe, but she said this was how her family
always made it.

Sometimes I get a little wild and added extra spices, but it really
doesn't need anything. It's got so much flavor already, that when I've
added things, I really don't notice a whole lot of difference, anyway. But
I still fiddle with it now and then.

The traditional recipe has you cook the chicken first, shred it, then heat
it up again in the mole to let the chicken soak up the flavor. Like pulled
pork, sort of.

I usually par-cook the chicken, then finish it in the sauce. Sometimes I
just toss it all into the crockpot. Depends on what else I've got going
on. We usually eat it with tortillas.

I've also used the sauce on chicken wings on the grill. Just make the
sauce thick enough and brush it on like a barbecue sauce.

Donna

Donna, I couldn't have gotten better advice. Sometimes it takes just a
personal touch as to what someone else has done when one doesn't have a
clue. :-))
Thanks ever so much.
Dinner coming up!
Dee Dee

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"D.Currie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can someone help.

I bought an 8.25 oz. jar of Dona Maria Mole which says 7 servings. The
instructions are to use 4 parts water or broth to 1 part paste.

I have two (split) chicken breasts with bone-in each weighing about 14
oz. each.

Want to bake them instead of frying them.

What do I do! How can I use just these two ingredients and come up with
something edible.
I just made a big batch of cole slaw. Have rice/or boiled potatoes.

So many thanks!
I have googled, but I just can't get the jist of it.
Dee Dee

It's really just a sauce, nothing to get too worried about. I usually use
3 parts water to one part paste, and I usually make the whole jar's
worth. If I have too much sauce, I find a way to use it later. But the
ratio isn't all that sacred -- you want to get it to a consistency that
works for whatever you're making.

I usually end up adding some salt and sugar, but sometimes not. Taste it
and see what you think. A Mexican woman gave me her "old family recipe,"
and it was the Dona Maria sauce with some added sugar and salt. I was
expecting a from-scratch recipe, but she said this was how her family
always made it.

Sometimes I get a little wild and added extra spices, but it really
doesn't need anything. It's got so much flavor already, that when I've
added things, I really don't notice a whole lot of difference, anyway.
But I still fiddle with it now and then.

The traditional recipe has you cook the chicken first, shred it, then
heat it up again in the mole to let the chicken soak up the flavor. Like
pulled pork, sort of.

I usually par-cook the chicken, then finish it in the sauce. Sometimes I
just toss it all into the crockpot. Depends on what else I've got going
on. We usually eat it with tortillas.

I've also used the sauce on chicken wings on the grill. Just make the
sauce thick enough and brush it on like a barbecue sauce.

Donna

Donna, I couldn't have gotten better advice. Sometimes it takes just a
personal touch as to what someone else has done when one doesn't have a
clue. :-))
Thanks ever so much.
Dinner coming up!
Dee Dee

Quoted message said:

It's great for when you don't have the time or energy for something
complicated, but you want a "good" dinner.

Hope you like it!

Donna

Dee Randall said:

Can someone help.
Dee Dee

I too am a Dona Maria mole nuevo. Took a tablespoon, diluted with water
and heated it. The taste: a big flat whang. I'm thinking that cocoa was
the dominant flavor and maybe needed salt which broth instead of water
might have supplied. Don't know about sugar since you don't want hersey
sauce. Maybe a tad.

I'll admit learning a new taste is tough for me. I want mole to be
rounder and richer, but I may be expecting any dark sauce to taste like
A-1 or Worcestershire. Not much of a global experience that way.

I'll just heat up a bottle, tinker with it until. . . , then plop in a
couple of browned chicken breasts for a simmer til done. Wednesday:
chicken and [censored] salad greens with garam masala dressing; Thursday:
ropa viejo over noodles with a fahita sauce; Friday: chicken mole. I'm
trying.

In article <[email hidden]>,

aem said:

The easiest thing to do is to forego the baking. Dilute the mole and
place in a pot. Add the chicken, bring to simmer, and cook till done.
I usually brown them a little first but it isn't necessary if you don't
feel like getting out a frying pan. Just baking the chicken first and
then 'saucing' with the mole will not work well. You want to simmer
things in the mole. -aem

Supper tonight. I'll report back. I'll brown my boneless chicken
chests first. Thanks.

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

aem said:

The easiest thing to do is to forego the baking. Dilute the mole and
place in a pot. Add the chicken, bring to simmer, and cook till done.
I usually brown them a little first but it isn't necessary if you don't
feel like getting out a frying pan. Just baking the chicken first and
then 'saucing' with the mole will not work well. You want to simmer
things in the mole. -aem

Supper was great. I browned the chicken chests lightly, poured the mole
over and simmered for 20 minutes (I think about 15 would have done it).
Canned pintos and white rice accompanied. Mole on top of the rice.
I've eaten worse. I mixed the base with homemade chicken broth. Thanks
for the nudge.
--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin said:

Supper was great. I browned the chicken chests lightly, poured the mole
over and simmered for 20 minutes (I think about 15 would have done it).
Canned pintos and white rice accompanied. Mole on top of the rice.
I've eaten worse. I mixed the base with homemade chicken broth. Thanks
for the nudge.

Just goes to show that some really tasty food can also be really easy.
That's one of the reasons for the popularity of Trader Joe's various
simmers sauces, too. -aem