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.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
Garnish:
Preparation
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.
