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Reviewed: Oct. 12, 2009

Pretty good, definitley need to blend sauce before adding shredded chicken. Not as good as the clasic, time consuming recipe, but it will do in a pinch.

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mariaarvizu

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Reviewed: Oct. 1, 2008

You definitely need a spice grinder to do this recipe with the whole spices. The whole flavor of this dish was not what I expected at all. It tasted nothing like the Mole at a Mexican restaurant. I was pretty disappointed.

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cookhealthy

Cooking Level: Expert

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Reviewed: Sep. 24, 2008

This recipe is one of our favorites. We make it for parties and our friends go crazy over it. I have never seen currants at the store, so I use 1/3 cup currant jelly instead, and I use cherry crasins (cranberries) or a rasin cranberry blend instead of just rasins.

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CHASERBABE

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Reviewed: May 5, 2008

I thought this recipe was great. I only used 3/4 tsp of chile powder in response to one of the comments. I added 1/8 tsp of nutmeg, 1 tsp sugar and 1/4 tsp salt. I also only used yellow raisins and did not add currants. I put everything for the sauce in my food processor to make it more of a liquid. The sauce had a great flavor, and my guests loved it. The chicken turned out a little dry, but it was good after I shred it and mixed it with the sauce. I had plenty of sauce for the amount of chicken.

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Jessica

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Reviewed: Apr. 29, 2008

I love mole and this was my first attempt. I only made 4 servings and it didn't seem that the conversion made for enough sauce. I added some extra tomato sauce and chicken broth near the end. It didn't need the whole 10 hours to cook either. The taste was very good though. I used all raisins since I didn't have currants. My 16-month boys ate it heartily. Will make again.

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Renee

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Reviewed: Mar. 29, 2008

The chili powder flavor was overpowering. Not a keeper

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Reviewer:

brettsisemore

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Reviewed: Mar. 17, 2008

This was a very good recipe! Very easy to make. I left out the currants because my grocer was out. I added more hot sauce and served it on a warm tortilla with sour cream.

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