10 Reviews of Mole Poblano Chicken

From: Smilyn

On Sep 30, 2006

We really like this dish. I am going to fix this more often. Serve this up with hot tortillas and some black beans for a great meal. This would be easy to double for guests. Thanks so much for this!!

From: MarraMamba

On Sep 12, 2007

Oh my is this good! I really enjoyed it, added some garlic and cumin for my taste, and will be making this again and again. So glad I adopted you for Pick a Chef

From: hepcat

On Sep 21, 2007

Easy to make and has great flavor. It didn't taste anything like the mole sauces that I'm used to but it was still very good. I wasn't sure whether to drain the tomatoes; I opted to keep the juice but I'll drain them next time. I added some corn starch to thicken it and it turned out fine, however, so either way is probably fine. I also used frozen chicken breasts and cooked on high for three hours, then low for one. We served over rice. Thanks for sharing your recipe!

From: jswinks

On Sep 6, 2007

The chicken had great flavor, and was super easy to make. We thought it had a bit more Italian flavor than Mexican. Maybe it needs a bit more spice - some sort of peppers or something. Will definitely make it again! Served with corn tortillas, black beans, cheddar cheese, and sour cream.

From: Daniel'sWife

On Jan 22, 2008

This would have been much better had I not messed up with the spices. I didn't have enough chili powder, so I compensated with cayenne, and I added too much. It was way too spicy for me! But, my husband loved it! We added about 1/4 cup of peanut butter at the end, to thicken it up a bit and cut the heat a little. It was very yummy.

From: Oolala

On Oct 19, 2005

I loved this and I did make some additions that I should mention. I added 2 tbsp. garlic powder, 1 cinnamon stick, 1/4 cup yellow raisins and 1/4 cup slivered almonds. I used thighs without the skin but on the bone and cooked it for 4 hours on low. THANK YOU!

From: Lauralie41

On May 28, 2006

We really enjoyed this chicken recipe. I did add a couple cloves of chopped garlic and omitted the salt. Easy and quick to put together! Thanks again Auntie Mags!

From: WI Cheesehead

On Sep 6, 2007

This was easy to make. I doubled and of necessity, had to put it on low for 4 hours. I used 9-10 roma tomatoes and didn't have coriander. Always wanted to try something with mole sauce! Turned out really yummy and we ate over couscous. I would give it a 5, but my husband thought there was too much of "something". He said it was spicy and I felt it wasn't spicy at all! Go figure.

From: CarolAT

On Jan 24, 2009

Very flavorful chicken recipe and so easy to make in the crock pot. I followed a suggestion in one of the reviews and drained my canned tomatoes and had plenty of thick sauce for the chicken. Just wondering where the poblano in the title comes in? I think next time I make this, I will add some poblano peppers to the crock pot. Thanks for sharing your recipe.

From: Vino p.o. prn

On Feb 12, 2008

Very good! I don't have a crock pot so I made this on the stove. I browned both sides of the chicken, set it aside and doubled all the other ingredients for the sauce. I simmered the sauce for 30 minutes and pureed with a hand blender and returned the chicken to the pot for 15 mins. I shredded the cooked chicken and served it with the sauce over a rice and corn mixture. Wonderful! Leftovers were good the next day too! Thanks so much for posting! update: I have a slow cooker now and tried this again also adding 1/4 cup peanut butter (at the suggestion of another reviewer). Chicken shredded easily, the flavor was even better and it was so much easier with the slow cooker.