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1
To cook the chicken, combine the chicken, onions, carrots, celery, garlic, and bay leaves in a large heavy pot.
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2
Add 12 cups water and bring to a boil over high heat.
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3
Reduce the heat to medium and simmer until the chicken is cooked through, about 45 minutes.
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4
Transfer the chicken to a large bowl, and let it cool.
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5
Cut the chicken into 6 pieces and set aside in the refrigerator.
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6
Strain the cooking liquid into a large saucepan (discard the vegetables) and boil over high heat until reduced to 3 cups, about 1 hour.
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7
Remove from the heat.
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8
To make the mole sauce, measure out and rewarm (if necessary) 1 1/4 cups of the reduced cooking liquid.
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9
Soak the chiles in the liquid for 15 minutes.
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10
Drain well, and discard the chile-soaking liquid.
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11
Heat the olive oil in a large heavy saucepan over medium heat.
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12
Add the onion and garlic and saute for 5 minutes, or until translucent.
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13
Transfer the mixture to a blender and add the chiles, 1 1/2 cups reduced cooking liquid, and the peanut butter, tostadas, sugar, and oregano.
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14
Blend until very smooth.
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15
Transfer the sauce to a saucepan and bring to a boil over high heat.
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16
Reduce the heat to medium, cover, and simmer for 20 minutes.
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17
Stir the chocolate into the mole, and season to taste with salt and pepper.
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18
Add the cooked chicken pieces and stir until the chicken is heated through, about 5 minutes.
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19
Flavored with cinnamon, almonds, and vanilla, Ibarra chocolate is available in Mexican markets and some supermarkets.
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20
Mexican chocolate has a much grainier texture than other chocolates.
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21
Its used in the preparation of a Mexican hot chocolate drink and certain specialties such as Ancho-Chocolate Braised Short Ribs (page 128).
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22
One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon, and 1 drop almond extract can be substituted for 1 ounce Mexican chocolate.
