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 ...

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 ...

Regional Mexican mole de frutas use seasonal fruit for lighter, fragrant, vibrant sauces. This mole de guayaba that I make for my Día de Muertos ofrenda combines fruity guajillo chiles with blistered ...

Sometimes, it’s the simple chicken dinners that slip through the cracks. We try them once, love them, and then somehow forget ...