Active Time

　　10 min

　　Total Time

　　30 min

　　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

Makes 4 servings

　　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:

Garnish: 1 tablespoon sesame seeds, toasted

　　

Step 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.

　　

Step 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).

　　

Step 3

*Available at mexgrocer.com and some Latino markets.