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Prep 5 mins
Cook 15 mins
Posted in response to a request; recipe was found in the 12/93 issue of Bon Appetit.
Make and share this Oaxacan Chicken Mole recipe from Food.com.
- Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
- In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
- Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
- Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
- Taste sauce; add salt and pepper if desired.
I can't believe this recipe was from the 93 Edition of Bon Apetite!! I'm getting old...I still make this recipe! We love it!! I shred the chicken before putting it back in the sauce...we love it in burritos and chicken mole enchiladas!! I use the Mexican Chocolate (already has the cinnamon in it!)
This is a great recipe - I use twice the chocolate, though, and 1 tbsp of peanut butter (smooth) which I gleaned from another Mole recipe. Really tasty!
Well, I thought it was a little bland, so I made some changes and additions and we absolutely loved it. I doubled the recipe, but only used 3 chicken breasts cut up into cubes. I doubled the chocolate and added a packet of sazon goya without annato- (mexican grocery). I thought that would do it but ended up adding 1/4 tsp of corriander, 1/4 tsp of garlic salt, 1 tsp of honey and cayenne pepper to taste. I know that seems like a lot, but it really is just extra seasoning based on personal preference. Anyway, I highly recommend this recipe- quick, easy, healthy & yummy. We served it with mexican rice. Thanks!!