Mole Poblano with Chicken

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 fry the onion until soft, then add the garlic and spices.

Add the mole poblano base with chicken and fry 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 spiciness; serve hot with a traditional side dish.