Chicken with chocolate sounds weird, no? But if the chocolate is spicy and not sweet, in a sauce that envelopes shredded chicken and the dish is served (in an enchilada or on its own) with rice and a salad of oranges and red onions, the result is delicious.
Maybe you’ve had mole in a Mexican or Tex-Mex restaurant and didn’t even realize there was chocolate in the sauce. This quick-and-easy version uses prepared mole in a jar, but it’s still good enough to serve company.
I do plan to make mole from scratch someday, using Pati Jinich’s recipe for mole poblano, but that requires many ingredients and lots of patience. By contrast, this chicken mole has only 4-5 ingredients (salt is optional) if you don’t count water. I checked the ingredients in the 2 brands of mole in a jar that I have recently used (Goya and Dona Maria); both brands contains many of the ingredients in Pati’s recipe and no preservatives or other additives.