Chicken Mole

• 3 cup water
• 1 cup instant polenta
• 1 teaspoon salt
• 1/4 cup jarred dark mole paste
• 3 tablespoon peanut butter
• 2 cooked chicken breast halves, shredded in long strips
• 3 cup chicken broth
• chopped fresh cilantro leaves

1. Heat the water to a boil in a medium saucepan; add the polenta and salt.
2. Reduce heat to a simmer; cook, stirring, 5 minutes.
3. Cover saucepan and keep warm.
4. Heat the broth to a simmer in a separate saucepan; add the mole paste, breaking it up with a wooden spoon and stirring it into the broth until it is dissolved to form a sauce.
5. Stir in the peanut butter until it dissolves.
6. The sauce should thicken but still be pretty liquid.
7. Taste for flavor; the sauce should not taste bitter. Add more peanut butter if you like.
8. Stir in the chicken to coat the pieces; simmer on low so the sauce permeates the meat, 10 minutes.
9. Serve the chicken and sauce over the polenta, garnished with chopped cilantro.