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 ...

My family can't get enough of it. If a Mexican restaurant has chicken mole on the menu, I immediately know what I’m going to order. Mole, a rich and earthy Mexican sauce made with several varieties of ...

Place the chicken breasts, chicken stock, thyme, marjoram, dried parsley, cumin, and chili powder in a soup pot or slow cooker. Simmer for at least 3 hours. (Don't make the mole until the chicken is ...

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 ...

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, ...

1- Heat olive oil in a large sauce pan at medium, then add onions and minced garlic. Sautee for about 1 minute 2- Add chili powder, flour, cumin and cinnamon to pan. Stir and sauté for about one ...

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 ...