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Nutrition Facts
Serving Size 1 (447g) Recipe makes 2 servings
Calories 375
Calories from Fat 130		(34%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 1713mg		71%
Potassium 1017mg		29%
Total Carbohydrate 31.8g		10%
	Dietary Fiber 5.2g	20%
	Sugars 19.3g
Protein 33.1g		66%
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Mole Poblano Chicken

Recipe #108821 | 3¼ hours | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Auntie Mags
Jan 19, 2005

This dish has always intrigued me, so I began with a recipe from the internet and adjusted it to our family's tastes. Everyone in my family loves this unusual chicken dish.

SERVES 2 -4 (change servings and units)

Ingredients

2 chicken breasts
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon coriander
1/4 cup lemon juice
14 ounces canned diced tomatoes
1 medium chopped onion
1 tablespoon honey

Directions

1
Mix together all ingredients except chicken.
2
Cut chicken into serving pieces and layer chicken and sauce in crock pot.
3
Cook on high for 1 hour, then turn down to low and cook an additional 2 hours.
4
Serve with corn tortillas or rice.

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Featured Reviews for This Recipe

From: CarolAT

On Jan 24, 2009

Very flavorful chicken recipe and so easy to make in the crock pot. I followed a suggestion in one of the reviews and drained my canned tomatoes and had plenty of thick sauce for the chicken. Just wondering where the poblano in the title comes in? I think next time I make this, I will add some poblano peppers to the crock pot. Thanks for sharing your recipe.

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From: Vino p.o. prn

On Feb 12, 2008

Very good! I don't have a crock pot so I made this on the stove. I browned both sides of the chicken, set it aside and doubled all the other ingredients for the sauce. I simmered the sauce for 30 minutes and pureed with a hand blender and returned the chicken to the pot for 15 mins. I shredded the cooked chicken and served it with the sauce over a rice and corn mixture. Wonderful! Leftovers were good the next day too! Thanks so much for posting! update: I have a slow cooker now and tried this again also adding 1/4 cup peanut butter (at the suggestion of another reviewer). Chicken shredded easily, the flavor was even better and it was so much easier with the slow cooker.

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From: hepcat

On Sep 21, 2007

Easy to make and has great flavor. It didn't taste anything like the mole sauces that I'm used to but it was still very good. I wasn't sure whether to drain the tomatoes; I opted to keep the juice but I'll drain them next time. I added some corn starch to thicken it and it turned out fine, however, so either way is probably fine. I also used frozen chicken breasts and cooked on high for three hours, then low for one. We served over rice. Thanks for sharing your recipe!

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From: MarraMamba

On Sep 12, 2007

Oh my is this good! I really enjoyed it, added some garlic and cumin for my taste, and will be making this again and again. So glad I adopted you for Pick a Chef