5 Reviews of Classic Mole Poblano Sauce With Chicken

From: PaulaG

On Jul 14, 2006

I knew I would love this when I saw it. It is very close to the mole recipe I use all the time. I did follow your ingredients list; however, cut the prep down by making it in the Vita-Mix. In place of additional water or rum to make a smooth paste, I opted to use a touch more chicken stock. I have put a portion of the sauce in a freezer container and plan to freeze for a later date. This is delciious with the grilled chicken or even mixing in shredded chicken or beef and making tacos.

From: Porsena

On Oct 22, 2006

A very tasty sauce, and not nearly as hard to prepare as the ingredients might suggest. My husband loves chocolate, so I doubled the amount in this recipe. A great sauce for chicken.

From: getting healthy

On Sep 25, 2007

Family loved it! Used no salt due to diet restrictions,but it didnt need it. I also took advice from the other reviews--doubled chocolate and used Chicken broth instead of water or rum. Next time I think i'll dry roast the ingredients before puree instead of after, but that's just to see if I can whitle down the veg. oil to less. My S.O. loves sweet mole and with double the chocolate this was perfect. Really easy to make considering all the ingredients. This is the new favorite--Thank You.

From: Galley Wench

On May 17, 2009

Great Mole . . . not missing a thing! I did cut the recipe in half. Used tequila rather than rum to thin the sauce and probably a little more than 1 oz of Mexican Chocolate. Also added a smidgen of smoked paprika to the sauce! Served over poached chicken breast with poblano peppers. Sprinkled fresh sweet corn on top. Thanks Rita, another winner! Made for ZWT5.

From: Tarteausucre

On May 12, 2009

This was missing something for me, but I was really happy to get to work with some dried peppers. Thank you very much for posting.