By Lennie on March 07, 2005
"Posted in response to a request; recipe was found in the 12/93 issue of Bon Appetit."
Serving Size: 1 (351 g)
Servings Per Recipe: 2
"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!!"