By Food & Wine
Chef Alejandro Ruíz Olmedo of Mexico's Casa Oaxaca roasts chicken breasts until the skin is crisp before serving them with super-flavorful mole negro and rice pilaf in this simple but amazingly satisfying dish. Try it with a fruity Australian Shiraz or California Zinfandel. Delicious Mexican Recipes
© Maura McEvoyPan-Roasted Chicken Breasts with Mole Negro
1 cup black mole paste (see Note)
3 cups chicken stock
Salt and freshly ground pepper
2 tablespoons vegetable oil
4 bone-in chicken breast halves, with skin
Toasted sesame seeds, for garnish
1. Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes. Season with salt and pepper.
2. In an ovenproof skillet, heat the oil until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until browned and crisp, 4 minutes. Turn the chicken and cook for 3 minutes. Transfer the skillet to the oven and roast the chicken for 20 minutes, until just cooked through. Let the chicken rest in the skillet for 5 minutes, then transfer to plates. Spoon the mole sauce alongside, garnish with sesame seeds and serve.
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By Food & Wine