Quick Chicken Mole

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I subbed the five pound whole chicken for four pounds of sliced chicken breasts. I seared both sides quickly before throwing it in the casserole dish. I added extra chipotle peppers to the recipe because my hubby and I really like spicy food! We also saved the liquid portion of the sauce after draining it and used it as gravy when we ate. I served it with Mexican rice, refried beans and tortillas. The whole meal was so good and my husband loved it!! I'll definitely be making this again!!!

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I loved it. I use only chicken breast, but doubled the recipe. The only thing I would do different is use a little less cumin and maybe cut the chicken into smaller pieces prior to baking, like stir-fry size. Thanks Paula! Saw you doing it last night on TV and got up early to make it. Everyone loved it!

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Here in Texas you can get mole in a jar pretty easily. I was hoping for better flavor by making it from scratch, but this recipe did not do it for me.

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This is almost as good as my mom's.

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Yes the list is long yes it's a little long on time but it's worth the time. Considering that Mole takes up to two days to prepare and serve. I think it's safe to say that this is pretty quick. I loved and am going to make it again and again. Thanks Paula.
Oh and by the way Chocolate is used on savory not just desserts, bittersweet if you can't find mexican. Try on Beef stew it cuts the sharpness of the Tomato sauce and gives it a rich full bodied flavor. Dare to be different.

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My son wanted to try chicken mole after seeing Paula's episode, so we tried it. To be truthful, I didn't even know what mole was, but it seemed pretty straight forward. I followed the recipe almost to the letter and used a 14oz. can of diced tomatoes since the recipe was unclear. The only thing I changed was that I used 5 chicken breasts--not 8 pieces of a 5lb. whole chicken. It came out perfect! The chicken was juicy and the sauce had just the right amount of spice. I will make this again. Thanks, Paula

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This sauce was very easy to make. The recipe was vague, but I used a 14 oz can of tomatoes, cooked the onions for about 10-15 minutes and cooked the spices/garlic mixture for about 10 minutes. I also didn't puree the sauce, but rather strained it through a colander, which was more than enough. This was my first attempt at making mole and it was absolutely delicious. I will definitely be making this again!

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I am an adventerous cook so was excited when I viewed Paula in the kitchen making this dish. My husband and I enjoy different types of ethnic food.
Something was wrong with this receipe because the taste just didn' t do it for either one of us. Like most cooks you cannot always get all the right ingrediants.
This was the case in trying to find the Chiplote peppers. I substituted a package of mexican seasoning which contained this pepper and had mostly just dehydrated vegtables so I don't think it was the packet. Also it did not say what size can of crusched tomatoes so i used the typical 15oz. can. I think on the show Paula strained hers at the end but the receipe did not call for that, maybe this could have made a differance as well. I followed everything else as directed.The dish lacked complexity of flavors as if someone guessed at what it should taste like. Too bad

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This was the first mole I had ever made, and I found it very easy to make. My husband prefers a mole sauce with a little more chocolate, so I added 4 oz. instead of the 2 oz. It was an excellent sauce over chicken burritos! We can't wait to have it again.

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recipe calls for "1 can" of tomatoes...

I mean, come on ... what size can? 8.5 oz?

I'm about to try this recipe today after seeing her make this on Foodnet yesterday. I don't remember what size can she used. Anyone???