Strain the mole sauce through a fine mesh strainer directly into the pot, leaving about a cup of sauce in the blender.
Add the chilis to the blender along with at least 3 more cups of chicken broth or more as needed. Blend for 3-4 minutes, or until smooth. Strain the sauce through the mesh strainer directly into the pot and stir to combine.
Bring the heat up to medium and let the sauce simmer for 10 minutes, then reduce heat to medium-low, cover and simmer for 30-45 minutes, or until it reaches your desired thickness. The longer it simmers, the thicker it will be.
Add in the chocolate, peanut butter and sugar and stir until dissolved. Simmer for another 5 minutes. Taste and add more salt or sugar as needed.
Place chicken in a large shallow bowl or deep platter and pour the mole sauce over. Serve with Mexican rice, garnished with fresh cilantro and toasted sesame seeds.
Enjoy !!
