2 pounds bone-in skinless chicken breasts (cut into serving-size pieces) 2 pounds bone-in skinless chicken thighs Heat oven to 350 degrees. Place chicken on a rack coated with cooking spray in a ...

SAN FRANCISCO (KCBS)-- With Cinco de Mayo just on the horizon, I've been thinking about chicken mole, one of my favorite Mexican dishes. It's a complex dish to make, but there are some fairly simple ...

Now that we've officially entered the pumpkin (aka the best) time of year, the world is abuzz with musings of pumpkin spice in everything from lattes to lip balm. And thanks to the folks at Urban ...

In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish. Prepare the Mole Poblano: ...

A weeknight version of chicken mole, the traditional and celebratory Mexican dish. Mole is partly known for its special ingredient — chocolate — and partly for the laborious process often involved in ...

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 ...

Quick Chicken Mole Poblano doesn't require the long list of ingredients or the hours and hours of preparation that's needed for a traditional mole. (Nathan Hostler/Special to The Oregonian) No matter ...

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 chilis, cocoa, and spices, is 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, ...