Chicken Mole

I made this using mole from the store. It was really delicious. I followed instructions here: http://the99centchef.blogspot.com/2009/06/mexican-mole-chicken.html

And the product pictured there is the same that I used. I recommend using skinless and perhaps boneless for this since the skin gets all soggy and just adds grease. The boneless part makes it easier to eat so you don't get sauce all over your hands, but whatever works! I love dark meat, so bone-in might go hand in hand sometimes.

The hot water really needs to be boiling in order for the mole to dissolve. I put 4 oz mole with 2 cups chicken broth and had a hard time. I think if i'd boiled the broth first and then put the mole in it would have worked better.