Mole de Pollo (Chicken Mole)

This isn't a recipe as much as it's my notes from a cook.

1 tray of chicken thighs, skin on bone in
250g. of mole paste (I used mole rojo from La Quemada 500g)
sesame seeds (for serving)
onion
garlic
carrot
1.5 tablespoons Knorr chicken bouillon
Dröste Dutch process cocoa

I arranged the chicken thighs in our green soup pot and added about 1/4 of an onion, the thickest 3" end of a huge carrot, 2-3 peeled cloves of garlic and Knorr chicken bouillon and covered the meat with water. I brought it to a simmer and covered the pot and cooked it about 45 minutes. Then I removed the thighs to a colander on a plate and removed all of the skin. Then I put the thighs into a food container and refrigerated them until just before dinner.

I strained the stock, discarding the solids. 

In the same green pot, I added half of the bag of mole paste and 2 cups of the stock. I used a wooden spatula and essentially chopped up the mole paste while stirring and heating over low heat. Eventually it turned into a mole sauce. I added a spoonful of cocoa because I like chocolatey mole. After a few minutes I put the thighs into the mole sauce. It turned out I'd made about the right amount of mole sauce for 8-9 chicken thighs. I let the meat heat through.

I served it over Mexican rice, garnished with sesame seeds.

The La Quemada mole rojo was quite spicy. But I could eat it. Really very good with Mexican rice.