Chicken in Shortcut Mole

I’ve made wonderfully complex mole sauces that required several rounds of straining and blending and three solid days in the kitchen to complete, and I’ve used bottled store-bought mole that was convenient but nothing to write home about flavor-wise. This, I think, is a compromise between the two: It has exactly what I want in a mole (a little heat, bitterness, a slight sweetness, a silky texture, and, if you use the hoja de santa, a subtle herby fragrance), but is much less work than you’d