Pairing of the Day: March 1-5, 2010
Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients. Since moles are so time-consuming to make, most Mexican cooks rely on prepared pastes, and 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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