(Pollo en Mole Poblano)
It can take several hours to make a traditional mole poblano. For those of us who don’t have the luxury of time or the molcajete to do it right, we can still have the delicious taste of this classic brown mole without the hassle. You can find a variety of prepared moles sold in the deli section of many Mexican markets or jars of mole in the spice aisle of many supermarkets. Varieties of mole can even be mail-ordered, if you live in a remote area. Serve the chicken with a side of Mexican Rice and beans.
3 boneless, skinless chicken breasts (about 1½ to 2 pounds)
8 ounces mole poblano paste
Cut the chicken breasts in half lengthwise so that you have six pieces.
Put the chicken and 3 cups of water in a heavy saucepan and bring to a boil over high heat. Reduce the heat and let it simmer, covered, until the chicken cooks through, about 15 minutes. Put the chicken on a plate and keep covered near the stove to stay warm.
Turn the heat to medium. Add the mole paste to the chicken broth and stir until heated through and thickened, about 10 minutes.
Divide the chicken among 6 plates. Generously pour the mole sauce over each chicken piece and serve.