SAN FRANCISCO (KCBS)-- With Cinco de Mayo just on the horizon, I've been thinking about chicken mole, one of my favorite Mexican dishes. It's a complex dish to make, but there are some fairly simple ...

Now that we've officially entered the pumpkin (aka the best) time of year, the world is abuzz with musings of pumpkin spice in everything from lattes to lip balm. And thanks to the folks at Urban ...

A weeknight version of chicken mole, the traditional and celebratory Mexican dish. Mole is partly known for its special ingredient — chocolate — and partly for the laborious process often involved in ...

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 ...

The philosophy here is simple: leftovers are always used in his kitchen, and leftover mole sauce is specifically too good to ...

2 pounds bone-in skinless chicken breasts (cut into serving-size pieces) 2 pounds bone-in skinless chicken thighs Heat oven to 350 degrees. Place chicken on a rack coated with cooking spray in a ...

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 ...

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 ...