Preheat the oven to 450°F (230°C). Pat the chicken dry with paper towels. Rub the chicken with olive oil, salt, pepper, thyme, and crushed garlic. Place the chicken in a cast-iron skillet, breast side down.

Cook the Chicken

Place a heavy brick wrapped in foil on top of the chicken. Cook on medium-high heat for 10 minutes, then transfer to the oven and roast for 30-35 minutes until the internal temperature reaches 165°F (75°C).

Mole Negro

Prepare the Mole

In a dry skillet, toast the pasilla and ancho chiles until fragrant. Remove seeds and stems, then soak in hot water for 15 minutes. Blend with tomato, onion, garlic, chicken broth, pumpkin seeds, cinnamon, sugar, and salt until smooth. Simmer the mixture in a saucepan for 20 minutes.

Rice Pilaf

Cook the Rice

In a saucepan, heat olive oil over medium heat. Add onion and sauté until translucent. Stir in rice and toast for 2 minutes. Add chicken broth and salt, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is cooked.

Frisee Salad

Assemble the Salad

In a bowl, combine frisee, radishes, and olives. In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle dressing over the salad and toss to combine.