1) We will sear the chicken on high heat in a pot that can go in the oven, add salt and pepper, and continue for about 10 minutes until it’s golden brown.
2) Add the garlic and the onion and after a few minutes the Cava and lower the heat.
3) In another pot, add 2 tablespoons of olive oil and the Mole, fry briefly and add the chicken stock, remove and let the Mole dilute.
4) In a third pot, sear the rice with a little olive oil and then add the chicken stock and let boil for about 15 minutes.