This technique of poaching dark-meat chicken until silky and tender works with any mole sauce and leaves you with enough chicken stock to make soup. Simply strain the leftover stock into airtight ...

My family can't get enough of it. If a Mexican restaurant has chicken mole on the menu, I immediately know what I’m going to order. Mole, a rich and earthy Mexican sauce made with several varieties of ...

Season the chicken on all sides with salt and pepper. In a large sauté pan over medium-high heat, heat the oil. Add the chicken and brown until golden on all sides, about 7 minutes. Transfer to a ...

This Oaxacan mole is brightly flavored with the tang and sweetness of pineapple, with chunks of fried plantain providing heft. 6 medium dried ancho chiles, stemmed, seeded, deveined and halved ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

1 large yellow onion, washed and quartered (do not peel) Salt Whole black peppercorns 2 tablespoons solid vegetable shortening or corn oil 1 (about 8-ounce) jar mole paste (available at Mexican ...

Why Chicken Mole Is the Ultimate Cold-Weather Comfort Dish ...