Mole Chicken Breast
4 boneless, skinless chicken breasts, cooked
1 vegetable oil
5 tablespoons mole paste ( Doña Maria brand is available in most stores)
1 cup chicken stock
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon red pepper flakes
Cover chicken breasts in water, season with salt, black pepper and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove chicken and reserve 1 cup of the broth.
Heat the vegetable oil in a saucepan over medium heat. Add the mole paste and fry for 4 minutes, stirring constantly, to release the natural oils. Be careful; it burns quickly. Add the chicken stock and blend with the mole paste. Lower the heat and cook for 25 minutes, stirring constantly. The mixture should have the consistency of a thick sauce.
Place the chicken in the mole sauce and heat thoroughly. Adjust seasoning if necessary.