Prepare the mole poblano at least one day ahead.

Cover and refrigerate.

About 1 hour before serving, bring the sauce to room temperature.

Preheat oven to 350°.

Line a baking sheet with foil.

Trim all excess fat and skin from the chicken.

Season lightly with salt and pepper.

Heat about 3 tablespoons oil in a large nonstick skillet over medium heat.

Cook the chicken, in batches, about 3 minutes per side or until lightly browned on the outside, but not cooked through.

As each browns, put it on the baking sheet in a single layer.

When all the chicken is done, cover the baking sheet with foil and bake until the chicken is tender and cooked completely through, about 35 to 45 minutes.

Meanwhile, in a small skillet, over medium heat, toast the sesame seeds, stirring, until aromatic and just starting to brown, 2 to 3 minutes.

Reserve.

About 20 minutes before the chicken is done, bring the mole sauce to a boil over medium heat, then reduce the heat to low, cover and simmer, stirring frequently to prevent scorching, until ready to serve.

If the sauce is too thick, thin with hot chicken broth to the consistency of gravy.

To assemble, put 1 chicken quarter on each of 4 dinner plates.

Pour the sauce equally over each serving, letting it pool onto the plate.

Sprinkle with toasted sesame seeds.

Prepare paste and juice and set aside.

Then, with the tip of a sharp knife, pierce the chicken pieces in 4 or 5 places.

Season with salt.

Put the chicken in a large bowl.

In another bowl, firmly mix the seasoning paste, orange juice, and half of the oil.

Pour the mixture over the chicken and turn the pieces over to coat.

Cover and refrigerate about 6 hours or overnight.

Preheat the oven to 350°.

Line a large baking pan or clay casserole dish with aluminum foil pieces that are long enough to fold back over the top of the pan.

Cut the banana leaves to line the pan, on top of the foil.

Put the chicken breasts in the pan on the banana leaves; then add the thighs and all of the marinade, overlapping the chicken pieces, if necessary.

In a medium skillet, heat the remaining oil and fry the onion until it begins to brown, about 4 minutes.

Put the onion, tomato and chiles on top of the chicken.

Fold the banana leaves completely over the chicken and then fold the foil over all, crimping the edges to make a tight seal.

Bake 1½ hours.

Remove the chicken from the banana leaves and serve hot with the sauce.

Put the guajillos in a small pan of hot water and bring to a boil.

Turn off the heat, cover, and soak 30 minutes.

Drain and rinse the chiles.

Put the chiles in a blender along with the cumin, cloves, garlic, vinegar, and salt.

Blend until smooth.

If too thick to blend, add 1 tablespoon of water at a time to free the blades.

Blend to a thick purée.

Pour the sauce through a strainer into a bowl, pressing with a wooden spoon to extract the pulp.

Discard the debris.

Put the chicken in a glass pie plate.

Spread the chile purée all over the chicken.

Cover, refrigerate, and marinate about 6 hours or overnight.

Prepare 4 (12-inch) squares of aluminum foil.

Put one piece of chicken and a little marinade on a piece of foil.

Put 1 bay leaf or epazote leaf on top.

Fold the foil to wrap the chicken and make a tight seal.

Repeat with the remaining chicken and pieces of foil.

Place the packages on a steamer rack.

Add water to the bottom of a 2- to 21⁄2-quart steamer pot and bring to a boil.

Cover and steam over simmering water 18 to 20 minutes.

To test for doneness, open one packet.

The chicken should be white in side at the thickest part.

If not, rewrap and cook a few more minutes.

If done, serve the packets to be opened at the table.

Prepare the black bean sauce.

Reserve in the pan off heat.

Preheat oven to 450°.

Trim excess fat from the chicken breasts.

Using a sharp knife, cut each breast lengthwise making a pocket for stuffing as large as possible without cutting through the edges on the other sides.

Set aside on a plate.

In a medium bowl, mix together the cheeses, onion, chile, oregano, and cilantro.

Fill each chicken breast pocket equally with the mixture.

Season the chicken with salt and pepper.

Brush both sides with oil.

Heat a stovetop grill pan or large skillet over medium heat.

(If using a skillet, pour in about 1 tablespoon cooking oil.

Do not oil a grill pan.

) Cook the stuffed breasts until lightly browned on both sides, 3 to 4 minutes per side.

Transfer the pan with the chicken to the oven and roast until the meat is white throughout, about 15 minutes.

To serve, reheat the sauce and spoon some of the sauce on each of 4 serving plates and top with a chicken breast.

Sprinkle each serving with cilantro.

Roast the chiles over a direct flame until charred all over, or place on a baking sheet and roast under a broiler, turning, until charred on all sides, about 5 minutes.

Put the roasted chiles in a plastic or paper bag and steam 8 to 10 minutes.

Peel the chiles.

Cut the chiles in equal halves, from stem end to the tip.

Discard the stems and seeds.

There should be 4 equal pieces.

Rinse and pat dry with paper towels.

Set aside.

Trim the chicken of any visible fat.

Place the breasts between two sheets of plastic wrap and pound with the flat side of a meat mallet or a rolling pin to an even 1⁄8-inch thickness.

Sprinkle with salt.

Set aside.

In a small bowl, work together the goat cheese and capers.

Lay out the flattened chicken breasts, smooth side down, and spread the goat cheese equally on each breast, to within ½ inch of the edge.

Put 1 piece of reserved roasted chile on the cheese.

Fold in the ragged edges and roll the breasts into cylinders.

Secure with toothpicks.

Brush the rolls all over with the beaten egg white and roll in the crumbs.

Put the rolls on a plate and refrigerate about 30 minutes.

Preheat the oven to 400°.

Line a baking sheet with foil.

Heat the oil in a large nonstick skillet over medium-high heat and brown the rolls, turning, 3 to 4 minutes.

Place the rolls, seam side down, on a baking sheet.

Bake 15 to 20 minutes or until the rolls are crisp on the outside and the meat is white throughout.

To serve, cut each roll crosswise into 4 rounds.

Overlap the slices on serving plates to show the filling.

Trim chicken breasts of any visible fat.

Place each breast between two sheets of plastic wrap and pound them, one at a time, with flat side of a meat mallet or a rolling pin, to an even 1⁄8-inch thickness.

Sprinkle lightly with salt.

Set aside.

In a small bowl work together the cheese, chile, and oregano.

Lay out the flattened chicken breasts.

Using your fingers, spread the breasts equally with the cheese to within ½ inch of the edge.

Cover each with 2 layers of spinach leaves.

(Store remaining spinach for another use.

) Fold in the ragged edges to meet in the center, and roll lengthwise into cylinders.

Secure with toothpicks.

Put the egg white in a shallow bowl and put the bread crumbs on a plate.

Brush the rolled breasts all over with egg white and roll in the crumbs.

Put the chicken rolls on a plate and refrigerate about 25 minutes.

Meanwhile, prepare the vegetables and reserve in the pan.

Preheat the oven to 400°.

Line a baking sheet with foil.

Heat the oil in a large nonstick skillet over medium-high heat and brown the chicken rolls, turning, 3 to 4 minutes.

Place seam side down on the baking sheet and bake 15 to 20 minutes, or until crisp on the outside and cooked through.

Reheat the vegetables.

To serve, cut each roll on an angle in half.

Arrange on serving plates to show the filling.

Spoon the zucchini, corn, and tomatoes around the chicken.

Toast the pumpkin seeds in a dry skillet over medium heat, tossing and stirring, until they have a wonderful toasty smell, start to brown, and pop around in the pan, about 2 to 3 minutes.

When the seeds are completely cool, put them in a food processor and pulse until chopped into small pieces, or put them in a plastic bag, and pound them lightly with a rolling pin.

Put the chopped pumpkin seeds in a pie plate.

Add the cumin, mix, and reserve.

Put each chicken breast between 2 sheets of plastic wrap and pound them with the flat side of a meat mallet or a rolling pin, one at a time, to an even 1⁄4-inch thickness.

Season the chicken with the salt and pepper, and rub about ½ teaspoon of oil over each breast.

Coat the smooth side of each chicken breast with the chopped pumpkin seeds, and place seed side up on a plate.

Press the seeds firmly with the palm of your hand to help them adhere to the chicken.

Heat the remaining oil in a large nonstick skillet, over medium heat, and cook the chicken breasts, seed sides down, until the meat appears white all around the outside edges, about 4 minutes.

Turn the chicken carefully with a spatula and cook until no longer pink in the thickest part, 2 to 3 minutes more.

Prepare the seasoning paste.

Then, in a small bowl, mix the tablespoon of paste, orange juice, and olive oil.

With a sharp knife cut 3 slits, ½ inch deep, on the smooth side of each chicken breast and put the breasts on a platter.

Brush all over with the marinade.

Cover and refrigerate about 2 hours.

Remove the chicken from the refrigerator about 30 minutes before cooking.

Prepare an outdoor grill (and grease the rack), or preheat a stovetop grill pan.

Grill the chicken about 4 to 5 minutes per side until well marked from the grill, and it is no longer pink inside at the thickest part.

Preheat the oven to 350°.

In a large nonstick skillet, heat the oil over medium heat, and cook the chicken about 5 minutes per side, or until golden brown on the outside but not cooked through.

Season with salt, and transfer the chicken to an ovenproof casserole dish.

In the same skillet, cook the onion, garlic, and oregano 1 minute.

Add the tomato and cook until the juices are reduced and the mixture is nearly dry.

Stir in the broth, sherry, cinnamon, allspice, crushed pepper, and parsley.

Bring to a boil and pour over the chicken in the casserole dish.

Cover and bake the chicken 35 to 40 minutes, or until very tender.

Wash the chicken and pat dry with paper towels.

Trim excess fat and any excess skin.

Season with salt and pepper.

Heat the oil in a large deep skillet and cook the chicken about 3 minutes per side, or until lightly browned on the outside but not cooked through.

Remove the chicken to a bowl.

Fry the onions in the same oil until limp, about 4 minutes.

Return the chicken to the pan.

Add the broth, vinegar, thyme, and cumin.

Bring to a boil; reduce heat to low, cover and simmer until the chicken is tender, 25 to 30 minutes.