Chicken:

2.5 pounds of skinless chicken legs

1 large white onion

3 garlic cloves peeled

1 teaspoon salt

Mole Sauce:

10 dried Chile Guajillo peppers washed and with the stems removed

4 dried Chile Ancho peppers washed and with the stems removed

3 dried Chile Pasilla peppers washed and with the stems removed

5 large Roma tomatoes each cut into four pieces

1 large white onion sliced

8-10 garlic cloves

5 dried pitted prunes

2 tortillas toasted until crunchy

2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon dried oregano

¼ teaspoon ground cloves

6 cups low-sodium chicken broth or you can use the chicken broth from the cooked chicken legs

1 tablet of Abuelita chocolate or about 3 ounces of Mexican chocolate ,or ¾ cup of semi-sweet chocolate chips*

2 tablespoons peanut butter

2 tablespoons of granulated sugar

Directions: