||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!