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1
In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns.
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2
Cover with water by 2 inches and bring to a boil.
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3
Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface.
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4
Remove the chicken and set aside.
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5
Strain the stock through a fine mesh strainer and reserve for the mole.
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6
In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes.
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7
Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes.
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8
Drain and transfer to a blender.
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9
Puree, adding chicken stock as necessary, to blend.
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10
In a large skillet or saute pan, heat 1 tablespoon of the oil over medium-high heat.
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11
Add the sesame seeds and peanuts, and cook, stirring, until golden brown, 2 to 3 minutes.
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12
Drain on paper towels and add to the blender with the chiles.
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13
Heat 1 tablespoon of the oil in the pan over medium heat.
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14
Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes.
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15
Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes.
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16
Add to the blender.
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17
Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes.
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18
Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste.
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19
To the skillet, heat the remaining 3 tablespoons oil over medium heat.
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20
Add the paste and and simmer, stirring constantly, for 5 minutes.
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21
Add 2 cups of chicken stock, the chocolate, and salt, and bring to a boil.
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22
Reduce the heat, and cook, stirring, to melt the chocolate.
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23
Add the cooked chicken and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, and basting the chicken occasionally as it cooks.
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24
Remove from the heat and adjust the seasoning, to taste.
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25
To serve, spoon the rice into the center of a large platter.
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26
Arrange the chicken and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
