4 Servings 30 min Cook
1 Cup sauce Mole Poblano Sauce
2 1/4 Cup Chicken Broth
2 1/2 Cup Water
1 Tbsp Sesame Seeds
3/4 Tsp Salt
4 Half breast (fillet) Chicken Breast
1 1/2 Cup White Rice
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.
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.
*Available at mexgrocer.
com and some Latino markets.