Ingredients
1
1/2 cups long-grain white rice
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 tbsp 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 at mexgrocer.com and some Latino markets.
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