Chicken Mole Poblano

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is my first time reviewing a recipe. If I could, I would give this recipe negative stars. I'm Mexican and was hoping for a quick mole recipe as my husband is gluten-free and cannot have any of the canned varieties. I chose this recipe because of the reviews and am very disappointed. This tastes nothing like mole. I can't get past the excessive cinnamon flavor.
I'm a big fan of Rick Bayless and compared to all his mole recipes this recipe has way too much cinnamon, peppercorns, tomatoes and onions. I'm sorry I didn't take a little more time and make one of his.

I tweaked it a lot and it is now edible, but still doesn't taste like mole. So disappointed!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i dont like chikcen but my husband does, so i have to cook it. this was the perfect sauce to add some actual taste to bland chicken meat and added some spice too.
a lot of work but very enjoyable

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have tried many different recipes but always come back to this one. I do a couple of things differently each time with the chicken, but roasting the peppers and spices really makes the sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perhaps I just don't like Mole, but I will say, after some tweaking, this turned out pretty yummy. I'd 86 the sesame seeds - just adds an odd flavor. And maybe cut back a smidge on the almonds too - though just about every authentic mole recipe I've come across has almonds.

It also calls for more depth of tomato flavor. This time, I added tomato paste, but in the future might use canned tomatoes rather than fresh.

Finally - cumin! Must add cumin. I added about 2 teaspoons to the entire batch. Much better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I pretty much follow this recipe fairly close. The only difference I make is that I use thighs,legs, and breasts instead of a whole bird. Then after it has simmer well over an hour, I take the chicken out and de-bone all of it and put it back in.
It's perfect with a little "mild" red rice, and some refried beans.Also refried bread it good to go with it also.Very hard. It freezes well also.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Moles are by far lot's of work with many ingredients; this recipe is a somewhat simpllied mole but it's not traditonal one. I don't know if you would even want to attempt a real mole. This mole is very good, not too off mark and with a good (but not deep richness. Try this with Grilled turkey cutlets too. Make this in batches and freeze. Please don't use that jared crap.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is a lot of work to prepare. Getting the peppers ready, etc Beyond that, it's a snap. Went it was all finished tho, I was a bit dissapointed. It didn't have the "kick" that I thought it would. It was sort of bland. And I guess for all that prep, I was expecting fireworks! My husband thought it was just okay. He wasn't impressed with the flavor. But knowing I put a lot of effort into it, he knew he better eat it! I will look elsewhere for another mole recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ok, just finished dinner. We paired the mole with brown rice in an attempt to be healthy. It was DELICIOUS! Perfect amount of "hot" (after I got done icing down my lips from the pre-dinner pepper seed encounter. I read the reviews about the sauce being to liquidy, but if you remove the top of the pan and let it cook for an extra 15-20 minutes, it thickens on its own and is wonderful. One thing I would like to point out is that the prep time was a bit longer than the 25 active/35 nonactice prep time. It was more like an hour and a half, but well worth it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My lips are currently burning off and I haven't even eaten yet! Note: Do not touch lips and/or eyes after cutting up the peppers. Luckily I haven't done the later. So far it smells great and I can't wait to taste it! My husband and I are relatively good cooks (he is much better and I recently got into mole and we decided to try out this recipie. I'll let you know how it turns out!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

absolutely delicious! very complex flavor combinations. i like more chocolate and more heat though. will change next time i make this. might also cut back on the stock, which makes the sauce a tad soupy instead of nice and thick like it started out. level of difficulty is accurate. flavor was intense, bold, and exotic!