Molé, made from scratch is not something commonly done these days in Mexican homes. It’s easier to buy a paste as it is to buy prepared Phylo dough. Nobody does these by hand unless you are compelled to do so. From my understanding, molé is akin to chili, everyone has their own recipe.
Given the fact that I have not reached that level of kitchen skill (at least in Mexican/Latino cuisine) I used a can of prepared molé for my chicken. This was a challenge and spur of the moment dinner after a short jaunt to the store for a curtain rod. We can never go shopping for just one item and browsed around until hunger set in. The molé was there and it was selected for a quick dinner.
Following the vague memory of a molé and instructions from Hubby, I was able to put this together. The most important part is to remember to dilute the canned molé paste with a chicken stock, a 4 to 1 ratio give or take. Sauté onion and peppers along with chicken breasts, season with cumin and garlic, salt and pepper. Blend the molé paste with some of the stock to a thin liquid. Add the stock and molé to the pan, bringing it to a gentle simmer. The sauce may reduce and thicken as it simmers, you can add a few tablespoons of water to keep a consistency you prefer.
Serve with a side of fideo, warm tortillas and Mexican cheese and you will be in the middle of Mexico before you know it.