Instant Chicken Mole Poblano

Name: Instant Chicken Mole Poblano
Ingredients: 1 1/2 cups long-grain white rice; 2 1/2 cups water; 3/4 teaspoon salt; 1 (8 1/4-oz) jar mole poblano such as Dona Maria brand*; 2 (14-oz) cans reduced-sodium chicken broth (3 1/2 cups); 4 small skinless boneless chicken breast halves (1 1/4 to 1 1/2 lb total); Garnish: 1 tablespoon sesame seeds,

7 ingredients

3 steps

Ingredients

1 1/2 cups long-grain white rice
2 1/2 cups water
3/4 teaspoon salt
1 (8 1/4-oz) jar mole poblano such as Dona Maria brand*
2 (14-oz) cans reduced-sodium chicken broth (3 1/2 cups)
4 small skinless boneless chicken breast halves (1 1/4 to 1 1/2 lb total)
Garnish: 1 tablespoon sesame seeds,

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).
3

*Available at mexgrocer.com and some Latino markets.