Reviewed: Feb. 26, 2012

really good , tasty and easy , i added 2 tablespoons of brown sugar because i used dark unsweetened chocolate .

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1 user found this review helpful

Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Jan. 16, 2012

Nice recipe, easy to follow and the flavour was very nice. Used chipolte powder instead of ancho, and added salt.

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2 users found this review helpful

Reviewer:

eplepin

Cooking Level: Expert

Reviewed: Apr. 13, 2011

I have long wanted to make mole but every recipe had over 25 ingredients and took forever to make. with just a few small changes this was 5 star! I put the chicken in frozen (helped to keep it tender) added a couple chipotles in adobo, and I didn't have sesame seeds so I added a tablespoon of sesame oil. Near the end I took the meat out and shredded it and blended the sauce until smooth. I have found the perfect recipe for our home! Thank You

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6 users found this review helpful

Reviewer:

2busymom

Cooking Level: Expert

Reviewed: Mar. 13, 2011

This was my first try at mole and my we loved this recipe! I added an extra cup of water at the end of the cooking time along with a few smoky dried ancho chilies and cinnamon sticks. I served it with garlic rice and it was a very satisfying low fat meal.

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5 users found this review helpful

Reviewer:

ChrylB

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Jan. 11, 2011

My first attempt at making mole. It was good. I appreciate that it didn't include high fat ingredients like lard. This was pretty quick to prepare which is a plus. I'll definitely try this again and maybe use tablets of Mexican drinking chocolate next time.

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7 users found this review helpful

Reviewer:

Jennifer

Reviewed: Jul. 2, 2010

This was really good! Only reason not giving it five stars is because a little more chocolate flavor in the mole would have made it perfect for us. Still, considering the ease of prep, I can easily remember next time to add more cocoa powder for personal preference. Thanks!

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6 users found this review helpful

Reviewer:

Southern Comfort

Reviewed: Apr. 26, 2010

sorry, this is not chicken mole -- compare with the color, texture and flavor of even the store-bought mole sauces from the latino section of your local grocery store -- this isnt even close, nor do believe i can use this recipe as a foundation to improve upon, so looking for another ...

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4 users found this review helpful

Reviewer:

craig

Reviewed: Apr. 21, 2010

no not make again

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4 users found this review helpful

Reviewer:

T. Privratsky

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 2, 2010

Very Nice dish, added less coco, was too sweet.

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5 users found this review helpful

Reviewer:

MaryAnn

Cooking Level: Expert

Home Town: Red Bank, New Jersey, USA

Reviewed: Mar. 20, 2010

After 5 hrs cooking on low, I was able to shred my chicken with a plastic spoon....so I don't think that there's a need for 11-12 hrs. It was delicious! Left out currants, added sugar and nutmeg after reading all the reviews.....it's a keeper!

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11 users found this review helpful