1. Place chilies in large saucepan; add water to cover. 2. Bring to a boil, remove from heat and let stand 1 hour. 3. Cover chilies with a plate to submerge them. 4. Season chicken on both sides with salt and pepper. 5. Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan. 6. Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion. 7. Bring to a boil, reduce heat and simmer for 1 hour. 8. Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized. 9. Set aside. 10. Drain soaked ancho chilies and remove stems and seeds. 11. Puree chilies in blender, adding a little water if needed. 12. Pass through a sieve to strain out the peels. 13. Without washing blender, puree onion and tomato. 14. Remove chicken and strain broth into a bowl or pot. 15. Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally. 16. Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate. 17. sugar, and salt to taste. 18. Add the meat; cover and simmer for 30 minutes. 19. Add more broth as desired for consistency. 20. Serve with soft tortillas and steamed rice, if you desire. ---------------------------------------------------------------------------
Nutrition
Ingredients
