Instant Chicken Mole Poblano |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In January, we published a classic mole poblano that takes 3 1/2 hours to make but a respectable version of the revered dish can also be had in much less time. 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 doña maría 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, toasted |
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 and some Latino markets.
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