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NOTE: Mexican chocolate is very unlike American forms of chocolate, looking like baking chocolate but sweetened, grainy and brittle.
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It is used to make hot chocolate.
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If you can't find it, substitute 2 squares of unsweetened baking chocolate.
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NOTE: Mama Rosa always used chicken parts with skin and bones which no doubt added flavor to the sauce.
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However, we prefer boneless and skinless chicken breasts that really soak up the sauce.
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Toast the first six ingredients in a dry skillet until just browned/smokey.
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In a large shallow fry pan, fry the poblano and negro chiles in just enough oil to coat the pan until the chiles are pliant and the skins begin to blister.
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Remove the pan from the heat and allow the pan to cool until it is safe to add liquid (trust me, if it's too hot it's a burn hazard!
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), then add just enough chicken broth to cover.
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Soak the chiles until they are soft, keeping the broth hot but not boiling.
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This doesn't require constant heat, just occasional to keep the temperature up.
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They will soften just as well in cold broth, it just takes a lot longer.
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Chop the next four ingredients (tomato, tomatillos, onion and garlic) and saute in a small amount of oil over medium heat until cooked through but not browned.
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While the vegetables are cooking, put the soaked chiles in a blender, adding just enough of the soaking broth to process and blend until smooth.
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Add the tomato mixture and toasted seeds, adding just enough broth to process and blend until smooth.
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Add chocolate, adding just enough broth to process and blend until smooth.
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Strain the mixture and set aside.
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Coat the bottom of a fry pan with oil and heat over a medium-high heat.
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Add the chicken and brown on both sides.
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Lower the heat and add enough of the mole to cover the chicken only about half way.
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Cover the pan and cook, turning the chicken occasionally, until cooked through.
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Serve with rice pilaf, such as recipe #395219 - Oft Requested Rice Pilaf.
