Reviewed: Jun. 24, 2011

I made this a few months ago and it was absolutely delicious. I did not alter a thing! First of all, it's fine if you choose to use the tomato soup and adding the other ingredients does not make it taste simply like "doctored" tomato soup as another person said; everything blends together beautifully. I also found that cocoa powder worked fine. Reading other reviews it just seems that people try to make this recipe more difficult than it is, and that really isn't necessary at all. It's great just the way it is and you don't have to go through the hassle of melting dark chocolate if you don't want. Use this recipe as is and it will make you a great meal.

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Reviewer:

sammi

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

This recipe probably would have been milder but just as good as the tweaked one I made. And lemme say, it was AWESOME! I doubled the onion, the cocoa, and cumin, used 6 cloves minced garlic, and tomato sauce instead of soup. Oh and I used a can of diced tomatoes with green Chiles already in it. I spread half the sauce on the bottom of a baking dish, put 12 skinless boned chicken thighs on top, sprinkled salt and pepper on top and saved the other half of the sauce to spoon on the chicken individually. Oh yeah, I cooked it at 400 degrees until the temp was right on the thermometer...about 40-45 minutes. PERFECT!!!

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Reviewer:

JBNewcomb

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

Reviewed: Feb. 27, 2011

This pretty good, but I am going to do what one of the reviews said and use Mexican tomato sauce...otherwise it tastes like doctored tomato soup. I added cayenne and a spoon full of peanut butter. I used the cocoa powder but I added about a dozen chocolate chips to. I shredded the chicken, another great idea from a review and mixed in with the sauce to let it simmer on our wood stove for awhile. Hope this helps. Overall a good recipe, and far easier than the traditional mole sauce. I jumped the gun...I simmered the chicken in the sauce over our woodstove for about 30 minutes and the flavors really came out. What tasted like tomato soup in the pan tasted like authentic mole on the plate. I definately recommend simmering for a little while so make a bit of extra sauce so the chicken does dry out. I'm changing my recipe rating to 5 stars.

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Reviewer:

danandkrista

Reviewed: Feb. 20, 2011

I only eat at mexican restaurants that serve mole sauce - it is the only thing I order. This recipe is an excellent, easy version. I added about a teaspoon more of the cocoa, and an extra 1/8 teaspoon of the cumin and cilantro. Spread over cheese enchiladas and baked until bubbly - about 15 minutes - YUM! Didn't have any chiles and left out the garlic too - didn't miss them.

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3 users found this review helpful

Reviewer:

Cooking with Kris

Reviewed: Oct. 18, 2010

Super simple ! I ommited the peppers but added a bit more fresh garlic and onion,, added a pinch of p-nut butter and it's super!

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4 users found this review helpful

Reviewer:

vic

Reviewed: Oct. 6, 2010

This was definitely easy, and stayed delicious. What I mean by that is that my palate didn't get tired of it, even after eating a lot of chicken. However, we used the following alterations: 1. used a shallot instead of the onion, 2. used trader joes tomato pepper base 3. used freshly chopped pepper 4. put in two slices of jalepeno in the base before cooking the base down a bit. very good. will definitely make again.

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5 users found this review helpful

Reviewer:

ronan

Reviewed: Sep. 29, 2010

A wonderful dinner! This is now my go-to mole.

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Reviewer:

adrienne

Cooking Level: Intermediate

Living In: Happy Valley, Oregon, USA

Reviewed: Aug. 15, 2010

Loved this recipe, and so did my wife! I would say that the cumin took over for me. I wanted more chocolate taste. Perhaps I'll try that and report back :)

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Reviewer:

tph767

Reviewed: Jun. 22, 2010

Read a lot of reviews before making this and used tomato sauce instead of tomato soup, changed up some of the spices, and it was still way too tomato-y!!!! Did not care for this.

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Reviewer:

Jennifer

Reviewed: Jun. 3, 2010

Loved this recipe - but substituted 1 can organic tomato paste and 2.5 cans of water for the tomato soup, also used 2T cocoa powder with about a tsp or Turbano sugar, used fresh cilantro, and chipotle chilies instead of green, and a whole small onion, chopped. Very easy and tasted great! Thanks for the recipe! LOVED IT and will definitely be making it again.

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3 users found this review helpful