-
Cook the chicken:
-
Heat the water, add salt, onion, chicken and bay leaf and bring to a boil.
-
Lower the temperature to a simmer, cover and cook for about 20 min
-
Once completely cooked, transfer the chicken to a plate and cool it off
-
Shred the chick into pieces
-
Discard the bay leaf, reserve the onion and the stock
-
Make the Sauce:
-
Heat the oil in a large skillet
-
Add onion, garlic, chilis, tomatillos, tomato, bolillo and sesame seeds and saute for about 10 to 15 min until the mixture is soft
-
Take the broth, the boiled onion from the chicken stock and the sauteed ingredients into a blender
-
Add peanut butter, chocolate, cocoa powder, mole paste and blend until smooth. If you have a small blender, divide the ingredients into batches to ensure the mixture is smooth and consistent.
-
Transfer this sauce into a large skillet
-
Bring to a boil on medium heat and simmer for about 10 min stirring intermittently
-
Add the shredded chicken and stir it in until all the chicken is covered with the sauce
-
Lower heat and gently simmer for 10 min
-
Keep an eye on the pot and stir continuously to avoid sticking to the pan
-
Just before serving, sprinkle some sesame seeds on top
-
Now you are officially in chicken chocolate heaven