Chicken with simplified mole sauce from Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education by James Peterson

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Notes about this recipe

  • JKDLady on February 22, 2016

    This was absolutely delicious. I was intrigued by the idea of using different chiles. I used 3 puya, 3 mulato, 1 ancho, 2 guajillo, 3 pasilla, 1 arbol, and 1 New Mexico. There was a deep complexity with some element of heat, which I haven't experienced in many moles. I would absolutely repeat this mixture. My only complaint was the vinegar was overpowering. I would cut that in half.

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