Quick Chicken Mole

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We thought this was very yummy served on top of steamed rice.

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OMG! I just made this today and it's delicious! A couple of things I did just because I had the ingredients in the house. I used 1 can of fire roasted diced tomatoes, I used dried chipotle peppers that I soaked in heated chicken broth I was going to use for the dish, I used 1 tablespoon of chile powder/cocoa powder blend and 1 tablespoon of chile powder, used red pepper instead of green, used 3 large chicken breast, used a little bit extra chocolate and I just pureed the whole thing after cooking it. After it finished cooking in the oven, i shredded the chicken and put it back in the sauce. Served it with yellow rice and and corn tortillas! WOW! It was fantastic and probably will taste better tomorrow should there be any leftovers. My family loved it! Thanks Paula!

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Even my picky teenage son liked this. We will be enjoying this many more times in our home. The only change I made was using a can of fire roasted tomatoes and I plan to use at least one more chopped chipotle pepper since we like a bit of heat.

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A family favorite! I do not include the bell pepper or chipotle peppers in it(I have little ones to feed. I saute all the ingredients in a deep pan and then include the chicken and allow it to slow cook on the stove. Comes out great and only requires one pan!

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I changed this recipe a lot. I leave all the veggies in whole (chopped, no straining. I just mix everything together, other than the pumpkin seeds, rice, and chicken in the pot and put it on a slow simmer for about 20 minutes. Once it has simmered I throw in all of the meat off of a rotisserie chicken from the super market. Let that cook for another 10 minutes and serve it with warmed corn tortillas. I've changed it so much we call it "chocolate, peanut butter, chicken surprise" at my house. The ingredients are the same and the recipe is delicious, I highly recommend it, in whatever form. =-

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Husband, toddler, and myself like this recipe. Of course, one has to like mole to like this. I plan to make it a repeat.

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My husband (who is hispanic loves this everytime I make it for him. I have been using this recipe for 3 years now, and it comes out perfect everytime. The very first time I made it he said it was better than his grandma's.

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Wow -- who would've thought that Paula Deen, queen of southern cooking, would come up with such a great mole sauce recipe! I followed it exactly (using a 14 oz. can of tomatoes as suggested by others and thought it was great. And I am a mole sauce fan. I've even eaten Rick Bayless' at his restaurant in Chicago.

I used a very high end chocolate with nibs, a dark almost bitter chocolate. I think that made all the difference. Don't skimp on the chocolate and don't make the mistake of adding semi-sweet!

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I just moved to Spanish harlem and wanted to try my hand at mole. I couldn't purchase bittersweet chocolate in the local stores,so I tossed in my cocoa powder with sugar to taste. Thankfully I have some great dried mexican peppers on hand uptown-- this mole was a hit! The recipe confused me at one point-- after I strained, then pureed the heavies, what then? Ah heck, I just poured some of one, then a little of the other until I got a nice consistency. It turned out just right, after baking. Thanks to Paula for a fast, delicious recipe! (And you know I made enchiladas from the leftovers! YUMMM! Gonna try that french toast casserole next!

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In California you can go to certain restaurants and get the best mole in your life. I wanted to make it at home and save some money... bad idea. She suggests putting way too much chocolate (or maybe its just too bitter in there and the chicken should be shredded not lobbed in huge clumps. I thought there was too much bell pepper in it as well. It doesnt taste anything like authentic mexican mole. The sauce looks more red than brown and its still too bitter chocolatey. It makes it taste like you threw coffee beans in there. I will stick to the restaurants.. definately