In sauce pan on low heat, combine Goya Mole and water or broth. Stir constantly until completely combined and sauce comes to a simmer. Remove from heat and keep warm.
Season chicken with Adobo. In large skillet on medium, heat oil. Brown chicken on both sides. Pour off any fat. Add mole and stir so chicken is completely covered by sauce. Bring to boil, reduce heat to low and simmer, partially covered until chicken is cooked through, about 25 minutes. Stir occasionally, adding more water or broth if sauce gets too thick.
Serve in a deep platter with Prepared Mexican Rice, Refried Beans and warm Tortillas on the side.