Preparation:

After removing skin from the chicken, place meat in a large saucepan and cover with water. Place on stove top on high heat. As soon as the water boils, reduce heat to low and cook for approximately 25 minutes. Skim liquid to remove impurities (fat, albumin, etc.). 

While the chicken is cooking, prepare rice per the manufacturer’s instructions; then add cumin, salt, and tomato sauce to the rice and water (for extra flavor substitute chicken poaching liquid for water). 

When chicken and rice are done (should be within a few minutes of each other), prepare the mole. Whisk together mole paste and poaching liquid until incorporated and the mixture reaches the consistency of chocolate sauce.

Once sauce is complete, assemble the plates. Serve chicken coated with mole and accompanied by the Mexican rice.