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 Ruíz 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. More Mexican Recipes
Black mole paste is available at Latin markets or at mexgrocer.com.
The rich, smoky flavors of mole negro will partner well with red wines that have luscious fruit, like Australian Shirazes or California Zinfandels.