Here's a recipe for a quick mole with Chipotle Chocolate Rub.
1 medium onion, diced
2 tablespoons garlic, minced
1 tablespoon olive oil
1/3 cup almonds, ground (a food processor or blender will work) or a scant 1/3 cup almond meal
2 tablespoons orange juice concentrate and a scant 1/2 cup water or 1/2 cup orange juice
2 tablespoons of Chipotle Chocolate Rub
14 ounces of tomatoes
1 3-4 pound roasting chicken, cut into pieces
In a large frying pan, cook the onion and garlic in the olive oil until the onion is soft and translucent. Add the Chipotle Chocolate Rub. Stir, cooking for two minutes. Add the almonds and tomatoes, mix, and then turn off the heat. Puree the mixture in a blender, then pour back into the frying pan and cook until the mixture thickens and reduces by 1/4-1/3.
Heat 1 tablespoon of olive oil in the dutch oven. Take the chicken pieces and place them skin side down in the pan, first brown the skin side (3-5 minutes) and then flip and brown the other side. Pour the mixture from the frying pan over the chicken, put on the lid and cook. I cook it until the internal temp of the thigh is 150-155 degrees. Please keep in mind, however, that the USDA says 165 degrees. So you should do that if you're litigious.
I recommend serving this with green beans, cooked briefly and at high heat, so they just start to blister and are still crunchy.