A fast and easy mole sauce.

I love chicken mole but it is a very labour intensive dish to make and, to be honest, mine never tastes quite as good as this one. It's very concentrated so it can be as needed or all at once; I find the full jar is good for 6 breasts. It can be really hard to get out of the jar, as it is so concentrated but I let it sit in a pot of hot water until it has loosened up sufficiently. Mixing it with boiling water and giving it a good whisking makes it smooth and ready to use. I sometimes add a little bit of extra spice but in general, I find the flavour to be perfect and authentic.