These chicken mole recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

So here we go for some chicken mole recipes:

>> Chicken In Mole Sauce

1 1/2 ts oregano; ground
1 1/2 ts sugar
1 1/2 ts cocoa
1 c chicken broth
1 chipotle chile; dried
1 tb peanut butter
1 tb pumpkin seeds; shelled
1 tb sesame seed
1 tb almonds or walnuts; chopped
1 tb raisins
1/2 ts cumin seed
1/2 ts anise seed
1/4 ts cumin; ground
1/4 ts cinnamon; ground
1/4 ts allspice; ground
1/4 c tomato sauce
1/4 ts nutmeg; ground
1/4 c onion; chopped
1/4 ts cloves; ground
1/4 c shortening or lard
1/4 ts ginger; ground
2 c chicken broth
2 tb red chiles; ground
4 flour tortillas
8 chicken breast halves;

Flour tortillas should be 7 to 8-inches in diameter and be cut into chicken breast halves should be boneless and the total weight should cover chili with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3 quart saucepan over medium heat until hot. Cook and stir ground red chilies in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool.

Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat.

Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

>> Chicken Mole

1 3-1/2 lb chicken, cut into serving pieces
1 large tomato quartered
1 medium green pepper roughly chopped
1/2 onion quartered
1/4 cup almonds slivered
2 garlic cloves peeled
2 oz unsweetened chocolate
2 qts chicken stock
2 tablespoons carbide chili crushed
2 tablespoons cinnamon ground steamed rice
3 corn tortillas
3 tablespoons raisins

Arrange chicken in a large pot. Add stock and cook until tender but not falling apart, 1 to 1 1/2 hours. Lift chicken out of stock and cool slightly. Reserve stock. Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato and garlic in food processor or blender until finely ground.

Add enough stock to make a thick gravy like sauce. Add crushed chili and cinnamon. Pour sauce into large pot. Add chicken pieces and simmer 30 minutes. If moisture becomes too dry, add more stock. Serve hot with rice.

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