Tex Mex Chicken or Turkey Mole

From "The Only Texas Cookbook". This can be served over meats and rice sprinkled with almonds or heat corn tortillas in a dry skillet for about 15 seconds each, then place one or two on a warmed plate, spoon 1/2 cup chicken over tortilla, and cover with sauce. I'm guessing that a deli roasted chicken would save lots of time preparing this. Times include stewing the chicken.

• Ready In: 2 hrs 50 mins
• Serves: 8

Ingredients

• 1  whole chickens, cooked or 1  cooked turkey, about 4 cups
• 1 (8 1/4ounce) jar  mole, sauce
• 1  quart chicken broth
• 1 (7 1/2ounce) can tomato sauce
• 1  tablespoon  smooth peanut butter
• 1  square dark  unsweetened chocolate
• 1  tablespoon sugar
•  salt, to taste
•  slivered almonds, optional for garnish
•  cooked rice (optional)
•  corn tortilla (optional)

Directions

1. Stew a chicken in salted water to cover until tender (1 1/2 hours).
2. Remove chicken from broth.
3. Reserve broth.
4. Debone and remove skin from chicken.
5. Tear into pieces with a fork (don't dice with a knife).
6. In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
7. Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
8. Add tomato sauce, peanut butter, chocolate, and sugar.
9. Cook and stir 20 minutes. Salt to taste.