• 1 jar “sabores Aztecas” mole rojo
• 4 skinless, boneless chicken breasts
• 1 whole onion, halved
• 9 cloves garlic, halved
• Sea salt

Bring 2-3 litres of water to the boil. Add the onion, garlic, and salt to taste, then poack the breasts until done – about 20 minutes. Remove the breasts and strain the broth, about 1 litre of which should be mixed with the mole rojo and simmered for 3 minutes. Serve the poached chicken with rice (click here), and the sauce poured over, and with sautéed or salad nopales.