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"  Chicken Mole (mo-lay) Adobo is the kind of recipe that can be made earlier in the day (or on the weekend) when you have time, and reheated before serving. It&amp;#039;s a nice alternative to chicken fricasee or chicken caacciatore, and it really couldn&amp;#039;t be easier.  Check the Mexican or Hispanic foods aisle of your well-stocked supermarket for the mole. It comes in a cute, little glass jar and you only need half a jar for this recipe. (Or you can double it and make two dinners at once.) CHICKEN MOLE ADOBO  1 whole cut-up chicken (or equivalent amount of breasts, whatever you prefer)  1 tbsp of oil (olive, corn, etc.) 1 jar Do\u00F1a Maria Mole Adobo ( which has a spicy kick, or regular mole if you don&amp;#039;t like chilis) a little sugar or honey (optional) 2 cups chicken broth  First, bring the chicken broth to a simmer. Stir in 1/2 jar of mole adobo and a little sugar to taste (to cut the bitterness a bit) and whisk constantly until mole blends into the sauce. This takes a little time and effort so be patient. Meanwhile brown chicken parts in a frying pan in a little oil over medium heat. Add in mole sauce. Bring to simmer then reduce to low. Cover and cook 20-30 minutes more. Serve with white rice and an orange, red onion, and arugula salad. Serves 4. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a37700/chicken-mole-adobo-recipe/?src=shelter_footer>