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Chicken Mole Recipe

Chicken Mole

Show: Emeril Live

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on December 22, 2012

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    The mole sauce was well worth the effort. Took longer than I expected to achieve a paste form from the food processor. Made the paste the day before & just added it to the tomato puree when I was ready. Not too sweet or not too spicy.

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  • on August 15, 2011

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    I spent the day making this recipe with my parents and the results were phenomenal. Our family has made this 3-4 times and it does take several hours so be prepared. My grandmother is from Mexico and used to make mole every month but her recipe was lost as she now has dementia and it was never written down. I think some of the reviews of this recipe seem to be written by people who do not eat mole often. Mole is a complex dish that is not overly sweet, bitter, savory, spicy, or anything else. I think Emeril has developed a very balanced recipe that my grandmother would have loved in her prime. It does take some time but the results are worth it. As an alternative, Rick Bayless has a Oaxacan Black Mole recipe he made for a Mexico state dinner that also looks to be really good.

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  • on May 27, 2011

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    3 star rating based on recipe as written. Modified it, I would give it 5 stars. When the sauce was done, I tasted it and it just does not have any sweetness. I like a sweeter mole. I found this recipe to be chalky and bitter. I added sugar a tablespoon at a time until I had added 3 TBS of sugar and it started to improve. But it needed more than just sweetness. It needed more fruitiness to bring out all the flavors. I thought of dried figs, common in some mole. Fortunately I had dried figs in the house. I put a heaping cup of dried figs in the blender and added stock to just cover them. I liquefied them in the blender, added them to the sauce, stirred - and simmered to reduce to the right consistency. Voila! Now it was a 5 star mole: really incredibly good. Another note... to save time, I roasted the peppers first and had them soak in hot stock (which I was careful to keep at 160 degrees or higher to be safe while cooking the chicken. It still was a multi-hour event.

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  • on March 13, 2011

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    This is an excellent recipe. If the chilies are not available, or if you don't have the love of the peppers that some folks do, substitute 3 tbsp ground chili powder, and 1/2 tsp cumin. That should round out the flavours nicely, without too much heat. Also, the addition of fresh herbs (ie: thyme and oregano near the end of the cycle can yeild some suprisingly delicious results. Thanks. Emeril for a great one! All of my guests love this and I get frequent requests for it at dinner parties.

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  • on October 18, 2008

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    This recipe was absolutely terrible. Although I am not a professional chef, I have not encountered a recipe I could not duplicate, enhance or rewrite, but the Chicken Mole was so bitter and flavorless that I nearly gagged as I sampled the final product. The ancho chilies gave the sauce a leather flavor completely devoid of richness or boldness that I would expect from this list of ingredients. Gladly, I did not have any dinner guests over; else, I would have been deeply embarrassed. Emeril is a great chef who always supplies high quality flavorful dishes, but last night was the first and last time I ever make this recipe. If you decide to attempt this dish, then I recommend you add a 1/3 c. of a cayenne pepper hot sauce and 1/3 c. of balsamic vinegar after tasting the pureed ingredients and after adding the chicken stock. Good luck with your culinary adventures, but I would find something else to cook tonight.

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  • on May 05, 2007

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    This is a great fundamental mole recipe. I've gotten rave reviews each time I prepare it. In fact, it is now a staple at our annual Memorial Day Picnic. The complexity of flavors allows for cranking up the heat (for those who like the fire or playing up the sophisticated chocolate flavor, for those who don't. It is a great first mole recipe.

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  • on February 01, 2006

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    different, wonderful, exotic, delicious

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  • on April 27, 2005

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    this dish is delish! me and my family devour it.this one you got to try!

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  • on January 25, 2005

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    It took a ridiculous amount of time to prepare this dish. The sauce was chalky, but tasted pretty good. If you have about 3 hours to kill, go for it.

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  • on November 03, 2004

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    This dish was amazing and tantalized almost every part of the tasting senses. The preperation was a lot of work but well worth the final results. The mole sauce was not spicy but a tastfully flavorful dark sauce. It was perfect over the white
    rice (because this is a very heavy meal and I served this dish with fresh extra small corn tortillas. My family enjoyed the new recipe and so did I.

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