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1
In a Dutch oven, place the chicken thighs, carrot, leek, and bay leaf. Cover with water and bring to a boil. Salt generously, lower the heat, and simmer 40 minutes or until the chicken is done.
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2
Remove the chicken, increase the heat, and simmer until the stock has reduced a bit. Reserve 300 milliliters plus 2 tablespoons of this stock for the sauce.
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3
Make the sauce. In a pot, heat up a drizzle of olive oil and saute the onions in it on low heat. Add the cocoa powder, chili powder (optional), and tomato paste. Stir everything together.
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4
Then add to the sauce the sweet wine and 300 milliliters of the reserved chicken stock. Salt and pepper to taste, stir everything together, and simmer a few more minutes to let the flavors marry.
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5
Dissolve the cornstarch in the remaining 2 tablespoons of chicken stock and add to the sauce. Continuously stir until the sauce has thickened. Turn off the heat, stir in the cream, and set aside.
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6
Shred the chicken thighs, discarding bones and skin.
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7
Heat up some olive oil in a deep-sided skillet and saute together the onions and piquillo peppers until softened. Add the shredded chicken and the chipotle sauce. Stir everything together and add a pinch of ground black pepper.
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8
Preheat the oven to 200 degrees Celsius.
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9
Fill each tortilla with some of the chicken mixture and sprinkle with cheese. Roll the tortilla up and secure with a toothpick. Layer into a greased baking dish.
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10
Pour the cocoa sauce over the tortillas and finish with the remaining cheese and almonds.
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11
Bake for 20 minutes or until the cheese is golden and bubbly.
