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 more broth.) 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 heat preference.
Meanwhile, prepare Mexican rice and refried beans. Ladle sauce on top, and garnish
with grated extra sharp Cheddar cheese and sour cream, if desired.