Chicken Mole Poblano

Cut the chicken thighs, dried chili peppers, chocolate, and tomatoes into convenient pieces, and prepare the onion, garlic, and spices separately.

Heat oil in a heavy pot and sauté the onion until soft, then add the garlic and spices.

Add the base for the Chicken Mole Poblano and fry it so that it is coated with the aromatic base.

Add the tomatoes, broth, coconut milk or other liquid from the recipe and bring to a gentle simmer.

Simmer covered until the main ingredients are tender and the sauce has thickened.

At the end, adjust the salt, acidity, and heat level; serve hot with a traditional side dish.