When Can Babies Eat Chicken with mole sauce? (8+ Months WHO Safety, Allergens & USDA Nutrients)

A rich and complex Mexican dish, chicken with mole sauce features tender chicken pieces smothered in a dark, savory, and subtly sweet sauce made from chilies, spices, nuts, and often a hint of chocolate. --- RECIPE --- Servings: 4 Prep Time: 20 minutes Ingredients: - 1.5 lbs bone-in, skin-on chicken thighs or breasts - 1 tablespoon olive oil - 1 (12 ounce) jar or can mole paste (store-bought for simplicity) - 2 cups chicken broth - 1 tablespoon brown sugar (optional, to balance bitterness) - Salt to taste - Sesame seeds and fresh cilantro, for garnish - Warm tortillas or rice, for serving Instructions: 1. Pat chicken dry and season with salt. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown chicken pieces on all sides; remove and set aside. 2. Reduce heat to medium-low. Add mole paste to the pot and cook, stirring constantly, for 3-5 minutes until fragrant and slightly darkened. 3. Gradually whisk in chicken broth until smooth, ensuring no lumps. Stir in brown sugar (if using). 4. Return chicken to the pot, ensuring it's submerged in the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and tender. 5. Taste and adjust seasoning. If sauce is too thick, add a little more broth. If too thin, simmer uncovered for a few minutes. 6. Serve hot, garnished with sesame seeds and cilantro, with warm tortillas or rice. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.