INGREDIENTS
- 1 jar Doña Maria mole sauce
- 4 cups chicken broth
- 1 round tablet of Mexican chocolate
- 2 tbsp peanut butter
DIRECTIONS
- Heat large skillet on stove with burner set to low. Empty jar of mole into skillet. (It's a thick paste, so it's helpful to use a butter knife to get it out.)
- Add 4 cups of chicken broth and raise heat to medium high.
- Stir and break up pieces of paste until it's dissolved into chicken broth. The sauce will begin to thicken as it cooks.
- Break Mexican chocolate into smaller pieces using a serrated knife, then add chocolate to pan and let it melt into the sauce.
- Add in peanut butter.
- Lower heat and stir continually until all the ingredients are melted in and you're left with a smooth sauce.
- Enjoy this delicious mole sauce while it's hot.
TIP: The most common Mole is chicken. After you have boiled your chicken you'll want to keep the water to use as your broth.
Here is a slightly "kicked up" version using your chicken broth and a few other items.
INGREDIENTS
- About 16 pieces of chicken
- 2 Jars of Dona Maria mole sauce
- a few cups chicken broth (From Cooked Chicken)
- 1 tbsp minced garlic
- piece of onion (about half)
- pinch of cumin
- 2 tbsp chicken bouillon
- 3 tbsp peanut butter