1 jar red mole paste or Azteca Mole Powder*
1 whole fryer, giblets removed
3 tablespoons peanut butter
About 1 quart chicken broth or reserved stock
1 circle Mexican sweet chocolate (such as Ibarra) or
    4 squares Hershey's baker's chocolate
1 large onion
5 cloves garlic (more or less, to taste)
Extra-virgin olive oil
Chile powder
Salt and pepper to taste

Saut?chopped onion and garlic in olive oil until transparent, in Dutch oven. Remove and set aside.

Boil a chicken in a Dutch oven in enough water to cover, until the meat easily pulls off the bones. Cool and shred chicken, reserving liquid in Dutch oven. Scoop out the paste from the jar into the reserved chicken broth. If using powdered mole, follow the directions on the label for proportions (usually 1 part paste to 3 parts liquid. A quart of broth is usually enough, depending on the thickness you desire). The chicken will help thicken, as will the peanut butter, and simmering will reduce the liquid. If it becomes too thick, add more broth.) Return the onions and garlic to the broth, add the peanut butter and chocolate, and stir until dissolved in the sauce. Add the shredded chicken to the sauce, and simmer for an hour or so, until thick. Add chile powder to the sauce depending upon your heat preference.

Meanwhile, prepare Mexican rice and refried beans. Ladle sauce on top, and garnish with grated extra sharp Cheddar cheese and sour cream, if desired.

Serve with guacamole and warm flour tortillas.