|Bring a pot of water to a boil and cook the chicken through. Drain and set aside. Reserve a cup of chicken stock.
|Add half a teaspoon of chicken stock powder if the stock is too bland.
|Add the La Costeña Mole, evaporated milk and chicken stock into a blender and pulse until combined.
|Pour the blended mole into a small pot and bring it to a boil.
|Taste and season with salt and pepper.
|Serve the chicken and coat it with a generous layer of mole. Garnish with sesame seeds, and serve!