Mole! (Meal)

(...continued from Mole! paste post)

So, after 2 hours (at least) of hard work, a hot kitchen, and splattering sauce, the mole is nearly ready to be finished and, subsequently, devoured. The paste was the easy part, with exact quantities; actually finishing the mole requires a lot of tasting and tweaking (so take the following quantities as 'more or less').

It really is worth it, though.

Ingredients
1 1/2 Tbsp. peanut butter
1 Tbsp. garlic powder
1 disc (90 g) Mexican chocolate (Abuelita)
3-4 cups chicken stock
1 tsp. salt
1 pre-cooked chicken, divided into pieces

Directions

1 - Have mole simmering in a large pan over low heat with a Tbsp. of heated oil (can be fresh or defrosted mole).

2 - Roughly chop the Mexican chocolate and add to the mole. Stir occasionally until all the chocolate melts.

3 - Add the peanut butter, garlic powder and salt. Stir until well-combined. Taste! and adjust salt/pepper/garlic/PB/chocolate, if necessary. Taste again!

4 - Add 3-4 cups of chicken stock (we really like to stretch our mole, so we usually add 4 cups, sometimes 5 - the poor man's mole). Simmer and stir continuously for another 5 minutes, until the stock is completely incorporated.

5 - Add previously cooked (boiled, roasted, grilled, whatever) chicken pieces to mole. Simmer another 15-20 minutes.

6 - Serve the chicken with some extra scoops of mole sauce on top of white rice and with warm corn tortillas on the side (to be used in the utensil capacity).