What I usually do with the jarred sauces like that is mix one part sauce to 3 parts water or chicken stock. Usually I poach the chicken and use that water....
Then, depending on my mood, I add extra ingredients. I've been known to add sugar (or honey), salt, chocolate, and a variety of spices. If you Google for mole recipes, you'll see the ingredients that go into a traditional mole, and just pick and choose from there. I cook the sauce until it's all smooth and bubbly. Then I put the chicken in an ovenproof cbutterole or pot, dump the sauce on top, make sure it's all coated, cover it and pop it in the oven until the chicken is really tender.
The recipe on the jar, IRC, is that you cook the chicken until it's tender, then shred it, and cook the shredded chicken in the prepared sauce. But we like the chicken in pieces on the bone.
I usually buy the Dona Maria brand. Interesting thing is that the jars are all different. They're pretty much all the same size and shape, but the patterns in the glbutt are different every time I buy the sauce.
Donna
