Dona Maria & Chicken breasts with bone in
 

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

Dona Maria & Chicken breasts with bone in
 

"Dee Randall" > wrote in message
...
> 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

Dona Maria & Chicken breasts with bone in
 

Dee Randall wrote:
> 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

Dona Maria & Chicken breasts with bone in
 

"D.Currie" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
>> 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
>

Dona Maria & Chicken breasts with bone in
 

"Dee Randall" > wrote in message
...
>
> "D.Currie" > wrote in message
> ...
>>
>> "Dee Randall" > wrote in message
>> ...
>>> 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
>>

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

Dona Maria & Chicken breasts with bone in
 

Dee Randall wrote:
> 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 tart salad greens with garam masala dressing; Thursday:
ropa viejo over noodles with a fahita sauce; Friday: chicken mole. I'm
trying.

Dona Maria & Chicken breasts with bone in
 

In article .com>,
"aem" > wrote:

> 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."

Dona Maria & Chicken breasts with bone in
 

In article .com>,
"aem" > wrote:
> 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."

Dona Maria & Chicken breasts with bone in
 

Melba's Jammin' wrote:
>
> 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