Reviewer:

Reviewed: Mar. 11, 2012

This was wonderful... Gives competition to my Grandmas mole... Actually... I like this one better. I don't know why there are bad reviews. It is not overly sweet. The recipe as seen above doesn't call for salt but that is an obvious to bring out the flavors of the sauce.

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2 users found this review helpful

Reviewer:

Hey_mzgabbyr@yahoo.com

Reviewed: Feb. 19, 2012

it had the right tastes and colors... it just wasn't at all spicy... maybe next time i need to leave some of the seeds in it to make it a little spicy.... also make sure you use a plantain that's already ripe!!!

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2 users found this review helpful

Reviewer:

mkari

Reviewed: Dec. 30, 2010

i love this recipe. it is the closest i've seen to real traditional, mole the author is right there are many variations, for example i used pumkin seeds instead of the almonds, and add cloves and peppercorns when pureing the ingredients. it is also a good idea to brown the chicken before adding the sauce.

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9 users found this review helpful

Reviewer:

Rosali.nd

Cooking Level: Intermediate

Reviewed: Jun. 28, 2010

My husband and father in law love chicken mole, so of course I logged onto allrecipes to find me a recipe. This was very very good! A couple of things to note 1) I cooked the chicken in a dutch oven (filled with water) and used the broth from the chicken to thin the mole paste while blending. 2) I added 1/2 tsp of cloves and 1/2 tsp cinnamon to the onions and garlic. I mixed the mole sauce and the chicken together at the end, and simmered for 20 minutes. My sauce came out really thick---just how my family likes it----but the pieces of chicken didn't hold together well. Next time I will remove the chicken from the dutch oven after it is cooked, set aside, and cook the mole sauce in the remaining broth. Will probably serve by pouring the sauce over the piece of chicken. Will definitely cook again, and probably play with the spices a little more, maybe add more toasted cloves. Thanks for a great recipe!

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8 users found this review helpful

Reviewer:

Solee's mama

Cooking Level: Expert

Home Town: Berkeley, California, USA

Reviewed: Feb. 1, 2010

This is fantastic. I added about 2 Tbsp sugar and a dash of cinnamon though, and it turned out to be very delicious. Thank you!

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4 users found this review helpful

Reviewer:

MsJames

Reviewed: Nov. 30, 2009

This is a great recipe, a little sweet and spicy at the same time! The only change I made was I added two extra tortillas, also I used the chicken broth left after boiling my chicken thighs & legs, instead of water. I will be making this again. I served it with rice and onions marinated in lime and cilantro.

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10 users found this review helpful

Reviewer:

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 7, 2009

I just made this for a Day of the Dead celebration and it was a HUGE hit!!! The taste is subtle and so good. The biggest comment was that it was not overpowered by chocolate as some moles are. I personally love alot of chocolate in my mole but this was a delicious varition!!

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6 users found this review helpful