Mole Doña Maria
DOÑA MARÍA® Mole is a staple found in many Mexican kitchens, and for generations has been an easy way to fix a delicious mole in a matter of minutes.
Place the chicken pieces in a stockpot with the garlic, onion, celery stick (cut into 2-3 pieces), and parsley (or cilantro). Cover with water.
Place the pot over medium-high heat, and once it comes to a boil, reduce the heat and simmer for 35-45 minutes until the chicken meat is cooked and tender. Season with salt and set aside. This chicken broth is what we will use to dilute the Mole paste.
While the chicken is cooking, place the tomato, onion, and garlic in a saucepan. Cover with water and turn the heat to medium-high. Once it comes to a rolling boil, reduce the heat and cook for 8 minutes or until the tomatoes are cooked.
Once the tomatoes are cooked, drain the water and place the tomatoes, onion, garlic, and the toasted tortilla in your blender. Process until you have a fine sauce, then set aside.
Place a large frying pan over low heat and add the jar of DOÑA MARÍA® Mole and a cup of the chicken broth to start diluting the paste.
Add one more cup of the broth along with the tomato sauce, chocolate, ground cinnamon, and ground anise seed. Stir well until the Mole paste has completely dissolved. Add more broth as needed, since the paste will get thicker as it continues cooking.
Some people like their sauce thicker than others, regulate the amount of chicken broth used in order to achieve the thickness you like. Traditional Mole sauce has the consistency of a thick gravy.
Add the chicken pieces to the sauce, season with salt, and slowly simmer for about 5 more minutes.