Reviewed: Nov. 2, 2002

We all found this to be delicious. I reduced the chili powder by a third and increased the peanut butter by a third and used a mild salsa. The flavor was superb, it had some heat but not so much as to turn my wife off.

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Reviewer:

FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 10, 2002

This awsome by scratch! I knew there was peanut butter in there. This is fab. with my freshly homemade flour tortillas.

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Reviewer:

BRIDGET DAMM

Reviewed: Oct. 9, 2002

I took the suggestion to cut way back on the chili powder - Im thinking 3 tablespoons is a typo. I found it easy to make and a taste unlike the things I usually make. It makes a good amount of sauce, so I think you could add more chicken. I also think it would work nice as a buffet dish if you shred the chicken after cooking. I used boneless skinless breast - I was surprpzed that it cooked in an open pan. I also added some cinnamon and a few choc chips - I dont know wether that made a differnce or not - I think its the peanut butter that gives it the taste and texture.

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Reviewer:

CINDYGUZIAK

Reviewed: Jul. 18, 2002

I really liked this recipe. I used chicken breasts without the skin. Next time I will roll them in between two sheets of wax paper to make them thinner so it will cook faster in the middle and not dry out. The sauce was great. I subsituted ordinary chili powder with diced authentic pasilla negro chili pods. Yum!

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Reviewer:

GINA99

Reviewed: Jun. 9, 2002

I really liked this recipe, and my fiance did too even though he won't eat chicken mole in a restaurant! This is different from any that I've had dining out, because it made alot more sauce (which was great with rice). I used skinless chicken breasts and thighs to reduce the fat. This was great and the sauce has just the right "bite" to it, not too spicy or sweet. We had it last night but it was even better today after marinating in the sauce overnight. Does not even taste like there is salsa in it...I will definitely make it again.

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Reviewer:

SUZYSPINELLA

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Huntington Station, New York, USA

Reviewed: May 2, 2002

The rating I gave this recipe was after I "doctored" it up. I have never had mole before so I don't know how it is supposed to taste, but when I first tried this recipe it was awful! It was bitter and just tasted bad. Since I hate to throw food out I played around with the recipe a litte. I added some sugar to get rid of the bitter taste. I also added some more salsa and peanut butter,then I added some chopped walnuts, nutmeg, cinnamon, ground cloves, and a little more chicken broth to thin it up some. It actually turned out to be pretty good afterwards. I will probably make this again but with these modifications to the recipe.

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Reviewer:

CATHERINE C.

Reviewed: Feb. 24, 2002

This was amazingly good!!!!!!! I've had really good mole before (Mexican gourmet restaurant), and this comes in a close and respectable second! I will be making this again on a regular basis :-) My one suggestion is that the spiciness level of the salsa will REALLY manifest itself in the mole, so use mild at first until you are sure you want something spicier.

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Reviewer:

JESS_VALENTINE

Reviewed: Feb. 20, 2002

This was a very good recipe, but I would have preferred a little more spice. I also added ground cloves (about a 1/2 tsp), because I like clove in my mole.

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