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 ...

Instructions: Stem and seed the chiles, tear them up and put them into a saucepan with the chicken stock over medium heat. Bring to a boil and then turn off the heat and allow the chiles to soak for ...

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 ...

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 1/2 ...

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, ...

A more than 200-year-old mole recipe with roots in southern Mexico is among the culinary delights at Pueblo's newest authentic Mexican food restaurant, Pampano Foods, which opened in June. Pampano ...