Prepare the mole sauce.
While the sauce is simmering, prepare the poached chicken.
Pour the stock into a large pot (large enough to hold the chicken pieces). Bring stock to boil over medium-high heat.
Add Nick’s magic rub, the onion, celery, carrots, and bay leaf. Stir well.
Flavor both sides of each chicken breast with with Nick’s magic rub and add to the stock.
Remove from heat and place the lid on the pot. Let the chicken
poach in the stock for 15-18 minutes or until the internal temperature of the chicken reaches 160 degrees. Cut the chicken breasts into 1” slices.
To serve, plate the sauce at the bottom each dish and cover with chicken slices. Top the chicken slices with finely sliced scallions.
Accompany this dish with Spicy Corn Salad.
1 recipe Mole Sauce
For The Poaching Liquid:
3 cups chicken stock
1 tablespoon Nick’s Magic Rub
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 bay leaf
For The Chicken:
4 4-6 ounce pieces boneless and skinless chicken breast
2 teaspoon of Nick’s Magic Rub
1 cup finely sliced scallions