Chicken Mole Poblano

Ingredients

• Mole poblano sauce

  Dry mix, single brand

  1 cup sauce or 265g

• Chicken broth

  Soup, canned, ready-to-serve

  2 ¼ cup or 540g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Salt

  Table

  ¾ tsp or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

Directions

1. Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, for 5 minutes. Fluff with a fork.
2. While the rice cooks, blend the mole sauce and chicken broth in a blender until smooth. Transfer to a 12-inch skillet and bring to a boil, stirring occasionally.
3. Add the chicken, reduce heat, and simmer uncovered, turning the chicken once, until just cooked through, about 15 minutes. The sauce will thicken slightly.
4. Garnish with sesame seeds and serve.

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