1 circle Mexican sweet chocolate (such as Ibarra) or 4 squares Hershey's baker's chocolate
1 large onion
5 cloves garlic (more or less, to taste)
Extra-virgin olive oil
Salt and pepper to taste
Sauté chopped onion and garlic in olive oil until transparent, in
Dutch oven. Remove and set aside.
Boil a chicken in a Dutch oven in enough water to cover, until the
meat easily pulls off the bones. Cool and shred chicken, reserving
liquid in Dutch oven.
Scoop out the paste from the jar into the
reserved chicken broth. If using powdered mole, follow the directions
on the label for proportions (usually 1 part paste to 3 parts liquid.
A quart of broth is usually enough, depending on the thickness you
desire). The chicken will help thicken, as will the peanut butter,
and simmering will reduce the liquid. If it becomes too thick, add
Return the onions and garlic to the broth, add the
peanut butter and chocolate, and stir until dissolved in the sauce.
Add the shredded chicken to the sauce, and simmer for an hour or
so, until thick.
Add chile powder to the sauce depending upon your
Meanwhile, prepare Mexican rice and refried beans.
Ladle sauce on
top, and garnish with grated extra sharp Cheddar cheese and sour
cream, if desired.