Homemade Chicken Mole Sauce

Ingredients

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  5 cloves, minced or 15g

• Peanut butter

  smooth, unsalted

  1 cup or 258g

• Chile Pasilla

  Don Enrique

  8 pieces or 56g

• Chile Guajillo

  Mi Costenita

  2 oz or 56g

• Chile Pasilla

  Don Enrique

  4 pieces or 28g

• Dried Chile Ancho

  Mild: 3.5 of 10 - Don Enrique

  4 piece or 56g

• Chocolate Drink Mix Tablet, unprepared

  Abuelita

  2 ½ tablet or 227g

• Ro*Tel Mild Diced Tomatoes & Green Chilies

  Ro*Tel (Rtl)

  1 serving or 125g

• Chicken Stock

  Organic - Kirkland Signature

  1 cup or 240g

Directions

1. Vein and seed the peppers.
2. Add peppers to a skillet with some olive oil to start breaking it down, add in chopped garlic, onion, and plantain. Continue cooking until everything is sufficiently browned and softened up.
3. Then add in a can of Rotel and keep stirring till warm.
4. Now take all the ingredients and throw them in a food processor and blend to a smooth puree.
5. Return the mix to the skillet and add the peanut butter and chocolate into the mix and stir until it's as creamy and delicious as you want - if it gets a little thick on you then add chicken stock to thin it out rather than water - this will magnify the flavors.
6. If the mix is too thin for your liking toast up a couple of corn tortillas till they are crispy and crumbly and throw them into the food processor and turn them to powder and add to the mix.
7. Now the sauce is done and you can continue in a couple of different ways depending on what type of chicken you have - i would recommend putting a big bag of bone-in chicken that has been trimmed to your liking into a slow cooker and dumping the sauce on top and leaving it on low for 4 hours. Otherwise you can brown the chicken in a large skillet and then add the sauce and cover and leave on low heat for about 30-45 minutes.