I found this recipe on the internet a couple of years ago, and have adjusted it slightly. I understand that normally making a mole sauce takes a very long time. This recipe is surprisingly easy and doesn't really take too terribly long to make.
1 (14 oz.) can tomatos
1 green bell pepper, chopped fine
8 - 15 boneless, skinless chicken thighs - depending upon how many you are serving
2 tablespoons chili powder
1 - 2 chipotle chile in adobo sauce (these can be purchased in a small can at the grocery store. Find them on the Mexican food aisle. There are more in the can than you will need. I individually wrap each remaining chili in saran wrap, place in a baggie and freeze.)
2 teaspoons cumin
1 jalapeno, chopped - remove seeds if you like less spicy
2 cloves garlic, minced
1 onion, chopped
1/2 cup water
3 tablespoons cocoa
1 tablespoon sugar
Place all ingredients except cocoa and sugar in large pot. Cover and simmer until chicken is very tender (about an hour). Remove chicken from pot.
Let the sauce mixture cool for a bit and then place into a blender; add cocoa and sugar. Blend until sauce is smooth. Return to pan; add chicken and bring to a simmer for about 5 - 10 minutes to blend flavors.
Serve chicken over rice with plenty of the yummy spicy sauce.