Recipe by Ortega®
"Many consider Mole to be the national dish of Mexico. It features a unique blend of flavors and spices including chile powder, nuts, and believe it or not, chocolate! It's fantastico served with hot, cooked rice."
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garlic, finely chopped
1 (24 ounce) jar
ORTEGA® Thick & Chunky Salsa
creamy peanut butter
NESTLE® TOLL HOUSE® Baking Cocoa
chopped fresh parsley
cooked long-grain white rice
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.
I was in the mood for Mole but never had made it. Instead of calling family I tried this recipe and well...it was not ANYTHING near the real stuff. I have family from all over Texas and Mexico and they all make Mole the same way...this recipe was not Mole. It was good but if you are looking for The Real Mole dish, you are better off asking friends and family.
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!
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.
This awsome by scratch! I knew there was peanut butter in there. This is fab. with my freshly homemade flour tortillas.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 811
** Calories from Fat: 378
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
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