Chicken mole poblano

Pasos

1. Season the chicken with salt, cover with simmering broth, and poach over low heat until the meat is tender and pulls easily from the bone; keep the chicken warm and reserve the flavorful poaching broth.
2. Stem and seed the dried chiles, then toast them briefly in a dry skillet until pliable, fragrant, and slightly glossy, being careful not to let them blacken.
3. Cover the toasted chiles with hot broth and let soak until soft and pliable to the touch.
4. In a skillet with oil, fry the onion, garlic, tomatoes, corn tortilla, bread, almonds, peanuts, raisins, and most of the sesame seeds separately; each ingredient should smell toasted and fragrant, never burnt.
5. Briefly toast the cinnamon, cloves, cumin seeds, oregano, and black pepper just until fragrant, then add them to the fried ingredients.
6. Blend the drained chiles with the fried aromatics, spices, and enough broth to form a smooth puree; strain through a fine-mesh sieve if needed for a silkier texture.
7. Fry the puree in oil, stirring constantly, until it darkens, thickens, and begins to pull away from the bottom and sides of the pot.
8. Gradually whisk in broth, add the chocolate, brown sugar, and cider vinegar, and simmer until you have a glossy, spoon-coating dark sauce balanced with fruit, spice, and gentle bitterness.
9. Add the chicken to the mole and warm gently until thoroughly coated; serve with white rice, the reserved toasted sesame seeds, and fresh cilantro.