Braised Chicken with Oaxacan Chocolate Mole Sauce
Moles are the great sauces of Mexico, richly spiced and complex. With countless regional variations, they can be green, yellow or red, but the mole most familiar to Americans is the Oaxacan one made with a seductive addition of chocolate. Keep any leftover sauce in the refrigerator; it lasts and lasts and enlivens almost anything, from a seared pork chop to a soft-poached egg. More Latin American Dishes
The Oaxacan mole sauce can be refrigerated for 2 weeks and frozen for 1 month. The braised chicken and mole sauce can be refrigerated for 4 days.
Chiles negros can be found from specialty-food shops such as mexgrocer.com; they can also be replaced with ancho chiles. Mexican chocolate can be found at grocery stores like Whole Foods and online at mexgrocer.com
A fruity red blend from California's Central Coast is a good partner for a rich, chocolaty mole sauce.