Jef's Shortcut Chicken Mole

• 1 tablespoon peanut oil
• 1 8 1/4-ounce jar mole negro (available at Latin American grocery stores and specialty markets)
• 2 cups chicken stock
• 2 cups canned, pureed tomatoes
• 6 boneless, skinless chicken breast halves, boiled until cooked through
• 1 1/2 tablespoons toasted sesame seeds

1. Place a large saute pan over medium heat, and add the oil.
2. When the oil is hot, add the mole, and stir with a wooden spoon until the mole is softened.
3. Add the chicken stock and tomatoes, and stir until smooth.
4. Halve the chicken pieces and add to the mole.
5. Simmer until reheated, about five minutes.
6. To serve, place equal portions on four plates, and sprinkle each serving with sesame seeds.
7. If desired, serve with white rice.

peanut oil, negro, chicken stock, tomatoes, chicken, sesame seeds

Taken from cooking.nytimes.com/recipes/11064 (may not work)