Reading over what I quoted:

> Chicken Adobo is a little more elaborate (and more like mole):
> Chicken [or Turkey] Adobo
>
> Take a bird and boil in until done. When cooked remove the meat from the
> bone and shred it up into bite sized pieces. While the bird is boiling
> prepare the adobo.
>
> The Adobo
> 3 pasilla chilies
> 4 oz sesame seeds
> 1 tomato
> 1/2 tablet Mexican chocolate or 1/2 Tbsp. Hershey's dry chocolate
> 1 finely chopped garlic clove
> a pinch of cinnamon, oregano, marjoram, black pepper and salt
> 1/2 Tbsp. wine or apple vinegar
> another pinch of salt and sugar
>
> Soak the chilies in warm water for about 20 minutes, until they are
> pliable. Carefully slice them open and remove and reserve the seeds. Grind
> the chili seeds with the sesame seeds in a spice grinder or metate.* In a
> dry skillet gently toast the ground sesame and chili seeds, just until
> they start to brown. Put the peppers, roasted seeds, and spices in a
> blender, with only enough water to blend, and make a thick puree. Season
> with the vinegar, salt and sugar. Cook the puree in a skillet over a
> medium flame until it is fairly thick.
>
> Stir the shredded chicken into the adobo and heat it through for a couple
> minutes.

....the recipe never says what to do with the tomato, garlic, or chocolate.
My educated guess is that you peel the tomato, then chop the tomato and
garlic and blend it in with the seeds, spices/herbs, and peppers. You add
that puree to the skillet. Then I think you grate the chocolate and stir it
in while the puree is cooking.

Bob