Pan-Roasted Chicken Breasts with Mole Negro
Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate, seeds and chiles. Since moles are so time-consuming to make, most Mexican cooks rely on the prepared pastes sold at the outdoor markets, and Alejando Ruiz Olmedo is no exception. Instead of stewing chicken in the mole, he takes a more elegant approach: He roasts chicken breasts until the skin is crisp and serves the mole alongside.
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