Cook the chicken: Place the 300g chicken in a pot, cover with water or broth, add a pinch of salt, and simmer until fully cooked (about 20–25 minutes).

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Remove and shred: Take the chicken out and shred; reserve the cooking liquid for the mole sauce.

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Prepare mole base: In a pan, add the mole paste over low heat and slowly whisk in some of the reserved cooking liquid.

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Melt a handful of chocolate: Add the chocolate to the mole mixture and stir until fully melted and incorporated.

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Add spices: Mix in your spices (e.g., cinnamon, cloves, chili powder) and adjust to taste.

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Simmer the sauce: Let the mole simmer for 5–10 minutes, adding more liquid as needed until smooth and thick.

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Return chicken: Add the shredded chicken into the mole sauce and gently mix until fully coated.

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Cook rice: Meanwhile, cook the 150g rice according to package instructions (typically 2:1 water to rice).

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Simmer together: Let the chicken and mole simmer for a few minutes so the flavors blend.

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Serve: Plate the rice and top with the chicken mole. Enjoy!