Chicken in Pumpkin-Ancho Mole Sauce

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This recipe is AWESOME!!! I followed the recipe exactly and we loved it. The sauce is thick when you begin, but as it cooks, there will be plenty of liquid. We did not find it too spicy, but we like a little heat. Remove the seeds from the jalapenos if you like less. Cook the chicken at 400 as she did...it turns out perfect, but larger chicken breasts will take longer. It's very easy to make, but you have to plan ahead to brine the chicken overnight, and it well worth it. I have made this about 10 times and it has always been a hit. We LOVE it!

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This recipe sounded amazing on t.v., but I was a little disappointed. In my opinion, the cilantro killed it. I think this recipe has a chance at being good if you leave the cilantro out of the sauce. You may feel differently if you absolutely love cilantro. I've always been neutral about the herb, but I don't think it has a place in a recipe for what should be a deep, rich sauce. It was too earthy and tasted bitter. I can see why some other reviewers compared it to a pesto because of its texture. I will plan to give this another try but will adapt it to smooth out the texture and enhance the flavor. As for spice level, I found it not spicy at all. I even made half as much chicken as the recipe called for keeping everything else the same.

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I just had this for dinner tonight, delicious!!!

I made a few adjustments-I used roasted and salted pumpkin seeds that I bought from Trader Joe's so I was able to just skip the roasting step. I used about 3x as much garlic as the recipe calls for. I added about 1 TBS of sugar and grated 2 squares of dark chocolate into the mole. And I added about half a cup of chicken stock to the mole sauce while blending it in the food processor because it was just so thick.

I cooked it for 60 minutes at 400 degrees in a dutch oven (covered and the chicken turned out perfectly and super moist even though I used boneless chicken breast.

I didn't think it was too spicy at all, I thought the flavors were very balanced and it definitely wasn't too spicy.

I topped it with avocado, radishes, red onion, cilantro, lime juice (just as the recipe suggests and I used cabbage instead of lettuce.

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It was excellent, I really enjoyed this dish, thank you Sunny.

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It was very delicious, but I recommend taking out the seeds in the chilis because even though you are reconstituting them and cooking them down for a long time, they do not puree and they don't cook down. It leaves a weird, crunchy-like texture. The recipe is also a little spicier than some of my family would prefer so I added a little chicken stock to the puree to tone it down a little. Other than that, the flavors were pretty good.

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FANTASTIC!!!! A litle time consuming but well worth it. I think my husband has a new favorite dish.

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Absolutely Dee--Lish!!! This is a great mole recipe. This has all the authenic flavors you get from a jar (Dona Maria brand minus the chocolate flavor which i'm good with but others in my family are not. My sister hates the store brand mole sauce in the jar, but can not get enough of this recipe. This is not as hard as one may think and it so worth the time and effort put into this. We chose to top our tacos with sour cream and pico de gallo. To me, that put the tacos over the top! This is one of my new favorites.

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AMAZING!!!!!!!! For everyone who is having a hard time with it not being a "traditional" mole get over it because, it is really easy to make it is sooooo good. My whole family loved it and cant stop talking about it...... I went back and watched the episode again and she does say to cook the chicken on 400 although it doesnt say it in the recipe. For everyone who is concerned about the fire level i just put in one jalapeno and took the seeds out. My two year old scarfed it down there was not heat to it at all and the flavors were amazing.

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A really good reciipe. I like making moles, The visuals are so helpful when cooking. Books are great but seeing the actual process makes preparations so much easier. After all of that work the chocolate woulldn't have hurt.

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I made this for a big potluck party with friends and it was a huge hit! I followed to recipe very closely except could not find pumpkin seeds ANYWHERE. Served with salsa, grated cheddar, sour cream, avocado, cilantro, and corn tortillas. Very yummy--even the picky eaters ate it up! It was spicy--because I was serving salsa on this side, I removed the ribs and seeds from the peppers before I added them to the chicken, just to make it more crowd-friendly.