I thought this recipe was great. I only used 3/4 tsp of chile powder in response to one of the comments. I added 1/8 tsp of nutmeg 1 tsp sugar and 1/4 tsp salt. I also only used yellow raisins and did not add currants. I put everything for the sauce in my food processor to make it more of a liquid. The sauce had a great flavor and my guests loved it. The chicken turned out a little dry but it was good after I shred it and mixed it with the sauce. I had plenty of sauce for the amount of chicken.
I thought this recipe was great. I only used 3/4 tsp of chile powder in response to one of the comments. I added 1/8 tsp of nutmeg 1 tsp sugar and 1/4 tsp salt. I also only used yellow raisins and did not add currants. I put everything for the sauce in my food processor to make it more of a liquid. The sauce had a great flavor and my guests loved it. The chicken turned out a little dry but it was good after I shred it and mixed it with the sauce. I had plenty of sauce for the amount of chicken.
After 5 hrs cooking on low I was able to shred my chicken with a plastic spoon....so I don't think that there's a need for 11-12 hrs. It was delicious! Left out currants added sugar and nutmeg after reading all the reviews.....it's a keeper!
This recipe is one of our favorites. We make it for parties and our friends go crazy over it. I have never seen currants at the store so I use 1/3 cup currant jelly instead and I use cherry crasins (cranberries) or a rasin cranberry blend instead of just rasins.
I love mole and this was my first attempt. I only made 4 servings and it didn't seem that the conversion made for enough sauce. I added some extra tomato sauce and chicken broth near the end. It didn't need the whole 10 hours to cook either. The taste was very good though. I used all raisins since I didn't have currants. My 16-month boys ate it heartily. Will make again.
If you are looking for your Super Bowl party meal this is it! I made this today but used 3.5 of bone in pork butt. I subbed enchilada sauce for the tomato sauce and added 4 chopped canned chipotles in lieu of hot sauce. I have been told this is the best pork I have ever made. After 11 hours in the slow cooker I removed the bone and chunked the pork by breaking up the pieces. I prefer this to shredding because it allows the sauce flavor to seep into the meat. I served with soft tacos pico de gallo and diced avocado sprinkled with lime juice and some salt. It was excellent! If you are expecting a thick mole sauce this isn't it but you could remove the meat and thicken it I am sure. Excellent recipe. Thanks so much!
I have long wanted to make mole but every recipe had over 25 ingredients and took forever to make. with just a few small changes this was 5 star! I put the chicken in frozen (helped to keep it tender) added a couple chipotles in adobo and I didn't have sesame seeds so I added a tablespoon of sesame oil. Near the end I took the meat out and shredded it and blended the sauce until smooth. I have found the perfect recipe for our home! Thank You
This was really good! Only reason not giving it five stars is because a little more chocolate flavor in the mole would have made it perfect for us. Still considering the ease of prep I can easily remember next time to add more cocoa powder for personal preference. Thanks!
sorry this is not chicken mole -- compare with the color texture and flavor of even the store-bought mole sauces from the latino section of your local grocery store -- this isnt even close nor do believe i can use this recipe as a foundation to improve upon so looking for another...
this was delicious with a few additions/changes. i upped the comino and cinnamon to 1 tsp. of each and added 1/4 tsp. each of ground nutmeg and dried cilantro. try adding 1-2 tbsp. white sugar for a little sweetness to the sauce. i would definately recommend pureeing the sauce in a blender before adding to the crock pot with the chicken to make it smoother and thicker.
