Chicken Mole Hershey Country Club Culinary Team, from Hershey Country Club Ingredients: 2 whole chickens (2 1/4 - 2 1/2 pounds) 1 medium yellow onion, diced small 2 red peppers 2 yellow peppers 1/2 cup whole garlic cloves, sliced 6 Roma tomatoes, diced 1 can chipotle peppers with adobe sauce 1/4 cup Hershey's cocoa powder 2 ounces Hershey's semi sweet chocolate 1/2 cup brown sugar 1 quart tomato juice 1 quart chicken stock Salt and pepper to taste

Directions:
Cut chicken into pieces: legs, thighs, and breast. Season with salt and pepper, heat skillet with 4 tablespoons of olive oil and saute chicken until golden brown. Remove and set to the side.

In the same pan, begin to saute onions, peppers, and garlic. Cook for about 5 minutes, add the fresh tomatoes and the chipotle peppers with sauce. Once all starts to simmer, add the tomato juice and chicken stock and let it come to a boil. Add the chocolates and the brown sugar, bring to a simmer, and check the seasoning.

Add the chicken back to the liquid and let simmer until chicken falls off the bone. Remove chicken from the juice and let reduce. Once chicken has cooled, pull off the bone and place back in the sauce.

Notes: This recipe is excellent served over basmati rice with fresh lime squeeze and cilantro.