Oaxacan Chicken Mole

READY IN: 20mins
Recipe by Lennie

Posted in response to a request; recipe was found in the 12/93 issue of Bon Appetit.

Top Review by katie in the UP

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!)

Ingredients Nutrition


  1. Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
  2. 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.
  3. Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
  4. 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.
  5. Taste sauce; add salt and pepper if desired.

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