Mole Chicken with Mexican Rice

Ingredients

Quantities are for one portion.

• 50 gmole paste
• 70 gdry white rice
• 1onion, diced
• 1 tbspvegetable oil
• salt to taste
• 50 gcanned diced tomatoes
• 5 gsesame seeds, toasted
• 150 gchicken thighs, bone-in

Method

1. Poach the chicken thigh in boiling water until cooked through. Remove the chicken, pull the meat from the bone, and reserve a cup of the hot broth.
2. Heat the vegetable oil in a pan. Sauté the diced onion until soft.
3. Stir the dry white rice and diced tomatoes into the onion, toasting briefly. Add enough water or chicken broth to cover, and simmer until the rice is tender.
4. In another pot, whisk the thick mole paste with the reserved hot chicken broth until it dissolves into a smooth, dark sauce.
5. Bring the mole sauce to a gentle simmer. Add the pulled chicken meat.
6. Let the chicken simmer in the sauce until coated and heated through.
7. Serve the dark mole chicken over the hot tomato rice, garnished with toasted sesame seeds.