Chicken Breasts with Yellow Mole and Roasted Vegetables

Name: Chicken Breasts with Yellow Mole and Roasted Vegetables
Ingredients: Salt; 4 medium bone-in, skin-on (about 2 1/2 pounds total) medium chicken breast halves without wings; 1/2 pound small (about 1 inch diameter) boiling potatoes (like fingerlings or the small multi-colored ones sold in lots of produce departments), cut in half; 3 tablespoons vegetable or olive oil (divided use); 1 large (8- or 9-ounce) chayote, peeled or not, pitted, cut into ½-inch pieces; About 5 ounces green beans, ends cut off, cut into thirds (about 1 packed cup); 4 dried (1 ounce) dried guajillo chiles, stemmed, seeded and torn into flat pieces; 1 small (4-ounce) ripe tomato, cut in quarters; 2 medium (4 ounces total) tomatillos, husked, rinsed and cut in half; 6 garlic cloves, peeled and halved; 2 cloves; 1/2 teaspoon black peppercorns; 1/2 teaspoon ground cumin; 2 large (10- or 12-inch) hoja santa leaves OR 4 dried or fresh avocado leaves; 6 tablespoons dried masa harina or plain fresh masa

www.rickbayless.com

One the classic seven moles from Oaxaca, this yellow mole is completely traditional (and easily mastered) with chicken and vegetables.

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Ingredients

Salt
4 medium bone-in, skin-on (about 2 1/2 pounds total) medium chicken breast halves without wings
1/2 pound small (about 1 inch diameter) boiling potatoes (like fingerlings or the small multi-colored ones sold in lots of produce departments), cut in half
3 tablespoons vegetable or olive oil (divided use)
1 large (8- or 9-ounce) chayote, peeled or not, pitted, cut into ½-inch pieces
About 5 ounces green beans, ends cut off, cut into thirds (about 1 packed cup)
4 dried (1 ounce) dried guajillo chiles, stemmed, seeded and torn into flat pieces
1 small (4-ounce) ripe tomato, cut in quarters
2 medium (4 ounces total) tomatillos, husked, rinsed and cut in half
6 garlic cloves, peeled and halved
2 cloves
1/2 teaspoon black peppercorns
1/2 teaspoon ground cumin
2 large (10- or 12-inch) hoja santa leaves OR 4 dried or fresh avocado leaves
6 tablespoons dried masa harina or plain fresh masa