Okay. I admit it. I'm always a sucker for the word "instant" in a recipe; and if it involves something even vaguely Mexican--all the better. As printed, this recipe seems to end before they explain how to serve it; so I sliced each chicken breast diagonally and fanned it over the rice, then drizzled the sauce over all. The sesame seed garnish didn't resonate with me, so I used some shelled roasted pumpkin seeds I had in the pantry. And since we're talking garnishes here, I think a few sprigs of fresh cilantro on each plate is a must. I also served warm flour tortillas and a simple green salad with sliced radishes, crumbled Mexican cheese, and a garlic-cumin vinaigrette. Dessert was store-bought mango sorbet.
Okay. I admit it. I'm always a sucker for the word "instant" in a recipe; and if it involves something even vaguely Mexican--all the better. As printed, this recipe seems to end before they explain how to serve it; so I sliced each chicken breast diagonally and fanned it over the rice, then drizzled the sauce over all. The sesame seed garnish didn't resonate with me, so I used some shelled roasted pumpkin seeds I had in the pantry. And since we're talking garnishes here, I think a few sprigs of fresh cilantro on each plate is a must. I also served warm flour tortillas and a simple green salad with sliced radishes, crumbled Mexican cheese, and a garlic-cumin vinaigrette. Dessert was store-bought mango sorbet.
If it works for chili, why not mole? Like chili, the deep, complex flavors of Mexican mole sauces develop best during a slow simmer, allowing the flavors of their many (sometimes many, many) ingredients to meld.
