Holy Mole! (Short-cut Recipe)

1.Place chicken into stock pot with onion, garlic, bay leaves, bouillon, cumin, salt and pepper. Fill with enough water to cover chicken completely. Bring to boil and simmer for about 45 minutes, until chicken is done.
2.Remove chicken and set on plate; reserving stock. Remove the bay leaves from the stock, before you forget.
3.In blender place mole sauce. Add about 2 cups of chicken stock and blend several minutes until smooth; set aside.
4.In large skillet add oil and diced onion. Saute over medium heat until golden brown; 5-7 minutes. Add ketchup and stir until bubbling, add tomato sauce and stir until bubbling, add diluted tomato paste and stir until bubbling again. Add the mole sauce from the blender. Stir together again. Add the chocolate tablet and stir constantly; being careful not to burn the chocolate. Once chocolate is incorporated, turn heat to low. Add chicken stock a cup at a time to mole until you reach your desired consistancy; the sauce will get thicker while it stands also. I prefer 2-3 cups of chicken stock (be sure to discard bay leaves). Add salt and pepper to taste.
5.Remove skin from chicken and place chicken into mole until thoroughly coated. Remove from heat and serve.