<p>Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.</p>

Jonathan Zaragoza

<p>Give chicken legs a glow-up by braising them in ultra-savory and perfectly spiced Oaxacan mole coloradito. This is no humdrum weeknight meal. It has the depth of flavor of a carefully crafted mole, but it comes together in an hour thanks to the <a href="https://www.chefsteps.com/recipes/mole-coloradito-paste">Mole Coloradito Paste</a> that you’ve made in advance and stashed in the freezer for a rainy day. Today is that day. Buen provecho.</p>

Pollo en Mole Coloradito (Oaxacan Chicken Mole)