1. Carefully open lid on jarred mole sauce. Stir sauce with a knife, as this is the consistency of natural peanut butter, with the oils rising to the top. You'll want to blend this a bit for overall uniformity. 2. In chicken fryer or deep saute pan combine mole paste, cocoa powder and sugar with 1/2 Cup of the chicken broth over medium heat. 3. Gradually stir n remainder of liquid. 4. Add cooked chicken, reduce heat and simmer 10 minute. 5. Add corn starch slurry to simmering sauce, increase heat to medium high, and stir lightly until it comes to gentle boil for 1 minute and thickened. 6. Turn off heat, stir in Tabasco sauce after first tasting. 7. Sour cream for those who prefer a more bland sauce! 8. Tips: 9. Use 2 Tblsp. of mole paste for mild taste, 3 Tblsp. for moderate and 4 Tblsp. for a more robust mole flavor. 10. Dona Maria is the best tasting prepared mole sauce I've found, and this saucy chicken is so wonderful over your own steamed rice or as the star of some unique enchiladas! 11. A whisk is helpful in blending the mole paste with the broth. 12. Excellent way to use leftover turkey as well. ---------------------------------------------------------------------------
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