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    You are in: Home / Recipes / Oaxacan Chicken Mole Recipe
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    Oaxacan Chicken Mole

    Average Rating:

    3 Total Reviews

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    • 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!)

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    • 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!

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    • 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!!

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    Nutritional Facts for Oaxacan Chicken Mole

    Serving Size: 1 (351 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 309.7
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 3.1 g
    Cholesterol 68.4 mg
    Sodium 598.0 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 4.5 g
    Sugars 9.8 g
    Protein 30.3 g


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