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Added March 07, 2005 | Recipe #112872
Showing 1-3 of 3
on March 11, 2005
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!)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Techie Pet
on August 30, 2006
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 21, 2006
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!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (351 g)
Servings Per Recipe: 2