Begin by adding the adobo seasoning to the chicken and bake in the oven for 15 - 20 minutes.

Meanwhile, in a skillet, first heat the chilies until they char. Pull them out and pour boiling water over them to soften. This will take 10 - 15 minutes. Next, add the tomato and garlic and brown for 4 - 5 minutes on low heat. Finish by adding the onion with just a drop or two of oil. Brown for 5 minutes.

Add all these ingredients to a blender with 2 cups of the stock and some of the chili water. Blend until smooth. Pour into a Dutch oven and simmer on low heat. Add in the prepared mole and simmer. Next, add in the spices and chocolate and continue to simmer. Taste the mole for seasoning. I added a little more chocolate. After the sauce has simmered for 10 or 15 minutes, add the chicken in and simmer for another 15 minutes which will finish cooking the chicken.

Serve over brown rice. I also made a slaw and roasted carrots for my bowl. I topped the chicken mole with Mexican crema and cotija cheese. Enjoy!