"A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!" — ELAINE05
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toasted sesame seeds
finely chopped canned chipotle chile in adobo sauce
1 (28 ounce) can
unsweetened cocoa powder
1 1/2 pounds
skinless, boneless chicken breasts
I've noticed a few comments that it is too 'hot".... please read the recipe... it calls for ONE - finely chopped canned chipotle...... NOT one entire can of them! LOL.... thanks for the giggle! If you follow the recipe you will end up with a very nice mole!
Nice flavour, but very hot. This was after I removed the chipotle chilis from the adobo sauce as it was very hot on it's own. We couldn't taste the cocoa and I believe it's supposed to have a chocolate flavour to it? Nice just the same but I recommend severely reducing the peppers (can size isn't listed in recipe) and increasing cocoa.
This is a perfect mole sauce that is so easy! I added one small can of stewed tomatoes because I wanted more sauce, and since I didn't have corriander I used cilantro. Next time I will omit the sugar because the rasins and peanut butter add enough sweetness. Half of an adobe chipotle will add the heat to please tender palettes. I never thought I would make a homemade mole sauce but this was very easy!
I absolutely love mole but am also VERY picky about the quality. This was the closest thing to authentic mole that I have been able to find! Delicious!
I added 2 circles of mexican chocolate though in place of the other chocolate it calls for and I added some extra peanut butter. This was so easy and tastes FANTASTIC! I had leftover mole for a couple of days and it was still great!
For those of you who dont even follow the recipe, maybe you shouldnt be rating the recipe.
I was so surprised at the tastiness and simplicity of this mole. It really is comparable to other chicken mole dishes that I have enjoyed at authentic mexican restaurants. It was so easy too! We don't have canned chipotle's here, so I added in a fresh jalapeno and some chipotle seasoning and it worked out perfectly. Served with brown rice, plain yogurt (sub for sour cream) and fresh cilantro. Highly recommend this one! We will definitely make again! Thank you!
this was so delicious i could not believe i made this !!
i followed the recepipe to a T however i diced up 2 chipotle peppers & used 1 whole "abuelita" chocolate disk (mexican hot chocolate found in the ethnic aisle of youre local grocer)..
ps , if youre debating the peanut butter part, dont hesitate.. my mexican grandmother also used p.b in her mole..
i actually used chicken boneless thighs ( breasts dry out )& threw in 2 drumsticks & the meat fell off the bone sparkling clean...
i served this w/frijoles, white rice & avocado & cilantro garnish....
i will use this recipe forever!
I would give this recipe a 3.5. I like the level of heat but the other ingredients dont seem to come through. This recipe has excellent potential to be something great but next time I will increase the amount of nutmeg, coriander, and cinnamon. Hopefully that would give it a greater depth of flavor. In summary, recipe is okay as is could be great with a few adjustments.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Mole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
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