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Chicken in Pumpkin-Ancho Mole Sauce Recipe

Chicken in Pumpkin-Ancho Mole Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 11-20 of 41

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  • on April 09, 2011

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    Tried this today. It turned out way too salty. If I make it again I'll not add any salt to the sauce or roasted vegetables and rinse the chicken. Also, there was a strong flavor I did not care for, not sure if it was the pumpkin seeds or the cumin seeds. Might try again with some adjustments.

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  • on February 14, 2011

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    Alright. This was really good, but I don't know what I did wrong. My mixture was more like a pesto, I had to add more of the water form the soaking chili. Also this was EXTREMELY hot. I ended up adding a bunch of other stuff to tone it down. In the end it was yummy but I don't know why I had so much troubles.

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  • on February 13, 2011

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    I couldn't fine the dried adobo peppers in my local store so I tried this recipe with roasted poblanos instead. In my opinion it's too heavy with the pumpkin seeds -- I'd use 1/2 cup instead of a full cup. Also, it was a little blend and I needed to spice it up.

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  • on February 07, 2011

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    Why can't we ask Sunny if she neglected to say to lower the temp before cooking the chicken? Or, does she really mean for it to be cooked at 400? I would love to try this recipe but would like to find out 1st.

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  • on December 16, 2010

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    MasonCityRoss.. I cooked it exactly as written & the temps were fine. The mixture is pretty thick so there is not much water to cook off. The only thing I did a little differently was to leave the veggies in to roast a little longer as they weren't very brown after 30 minutes, I believe it was more like 45 minutes to an hour before it got as brown as I liked it.
    HTH!

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  • on November 22, 2010

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    I have not made this recipe. I submit a question. I gave it 5 stars only because I must provide a rating based on how it reads. It sounds good

    Sunny roasted the vegetables in a 400-degree oven which is a typical temperature for roasting veggies. She did not change the temperature to braise or bake the chicken. I wonder if a lower temperature would be more appropriate, such as a 300 degree braising temperature or an all-purpose 350 degrees for general baking.

    I guess that 400 degrees would quickly boil off a lot of water in the Dutch oven. Is that a benefit of the high heat or is that a negative? What is your opinion?

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  • on November 01, 2010

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    I made this for a potluck and people loved it! This is a great dish and although a bit labor intensive, well worth it! Delicious and perfect for fall. Thanks Sunny - love all your stuff!

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  • on August 24, 2010

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    This chicken mole was outstanding. The depth of the flavors in the sauce was amazing. As a previous review suggested, I used pine nuts instead of the pumpkin seeds. Although it is a bit labor intensive it is well worth the work. My family loved it. I will definitely make this again.

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  • on August 21, 2010

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    I could care less if it's technically a mole or not. Those who refuse to make it due to symanitcs are missing out on an amazing dish! It's time consuming, but it's not a lot of work. You can easily do stuff around the house while you're cooking. The flavors are so perfect - it was hard for the two of us not to eat all 6 chicken breasts. We are thinking the leftover sauce would go great on pasta too! Sunny - you never disappoint! If I could give you a big kiss, I would. Thanks!

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  • on August 18, 2010

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    In a word, AMAZING! This dish is a showstopper and didn't take that much work to prepare. The flavors are amazing and I can't wait to make this for guests. Yum, yum, yum. I picked up most of the ingredients at the local Latin Market. Check your listings to see if you have one. I am in richmond, VA and was surprised to find many bodegas to choose from. Make this dish! Que Rico!

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