Instant 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, roasted and toasted

  1 tbsp or 15g

• 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, unenriched

  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, 5 minutes. Fluff with a fork.
2. While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly). Use toasted sesame seeds for garnish.
3. *Available at mexgrocer.com and some Latino markets.

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