Chicken in Oaxacan Yellow Mole with Green Beans and Potatoes

This is dish is from the cookbook I got for Christmas: Rick Bayless and Deann Groen Bayless, Mexican Everyday (New York: W. W. Norton & Company, Inc., 2005) 254-257. Since I followed the recipe in the book pretty closely reproducing it here would be tantamount to plagerism so I refer you to the original. The only change I made was to use chicken tenders instead of thighs because that is what I had on hand. I do plan to make with thighs, though, because they are more robust and would stand up to the flavorful mole better. Enjoy!

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