I can't believe that no one else had rated this, yet. A good friend and I made this dish just after it was published (several years ago). I will say that it was a bit labor intensive at first, but the second time we made it, went much more quickly. This is one dish that is well worth the effort. The variety of flavors and textures in one single bite is fantastic. It reheats well, too. If you prefer all white or all dark meat, it works either way. If you want to save time chopping nuts, use some almond butter instead. We pureed the mix with an immersion blender because it was quick and easy that way. After sharing this dish with several friends and family it had rave reviews all around. Highly recommended.
Easy Puebla-Style Chicken Mole
rachelhimes Posted: 01/16/12
Laurels Posted: 03/03/13
I have made this recipe twice now. It is ok, but something falls flat. It seems like there is a missing ingredient and I just can't seem to figure out what it is to give it that extra depth. But it is tasty...I'll keep trying to figure out how to make it a little better!
NCfloridians Posted: 10/22/12
Delicious earthy and spicy dish for a cool fall evening. I couldn't find the dried ancho chili peppers, so took a chance with some chipotle peppers already on hand and I accidentally forgot to put in the toasted almonds. Will try again with exact ingredients, but turned out yummy anyway! I served it over a prepared yellow rice mix.
Kuenzi123 Posted: 03/24/14
This was pretty good, but needs tweaking. I followed the recipe exactly. The problem I ran into was that the orange rind was really, really overwhelming. It also needed something more, despite all the great ingredients, it just didn't have a lot of depth of flavor. I added some chipotle chile powder at the end and that helped a lot.