Spicy Mole Poblano

Ingredients

• 14 oz tomatoes diced undrained canned
• 42 oz chicken broth canned
• 1 slice crusty baguette french cut in half lengthwise (4 inches long)
• 8.3 oz sauce 
• 15 oz nopales rinsed drained
• 0.3 cup olive oil 
• 1.5 lb potatoes - remove skin red peeled ( 12 small potatoes)
• 3 cups rice long-grain white
• 2 lb rotisserie chicken cut shredded ( 3 cups)
• 2 tablespoons sesame seed 
• 6 cups water 
• 2 cloves garlic clove whole peeled

Equipment

• sauce pan
• blender
• dutch oven

Directions

1. In 4-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat.
2. Add baguette halves; cook until golden brown on one side. Turn; cook until golden brown on other side. Stir in garlic. Cook 2 to 3 minutes, stirring constantly, until garlic is light golden brown. Set bread halves aside.
3. In same Dutch oven, heat remaining 2 tablespoons oil over very low heat.
4. Meanwhile, make mole mixture in 2 batches. In blender, place 1 baguette half, 1 clove garlic, half each of the mole sauce, chicken broth and tomatoes. Cover; blend on high speed about 45 seconds or until smooth.
5. Add mixture to Dutch oven. Repeat with the remaining baguette half, garlic, mole sauce, chicken broth and tomatoes.
6. Stir in potatoes and nopales.
7. Heat to boiling. Stir in chicken. Reduce heat to low; simmer 30 to 45 minutes or until potatoes are tender.
8. Meanwhile, in 3-quart saucepan, heat rice and water to boiling. Reduce heat; cover and simmer 20 minutes.
9. Remove from heat; let stand about 5 minutes or until liquid is absorbed. Fluff rice with fork.
10. Sprinkle mole mixture with salt.
11. Serve mole mixture over rice; sprinkle with sesame seed.