Salvadoran mole (mole de pollo)

Instructions

1. Remove the seeds from the chiles, soak them for 15 minutes in hot water, then drain.
2. Dry-toast the tomatoes, onion, garlic, bread, tortilla and sesame in a pan until lightly browned.
3. Blend these toasted ingredients with the chiles, cocoa, cinnamon, cumin and a little stock until you have a smooth paste.
4. Season the chicken with salt and pepper. Brown it in the oil for 8 to 10 minutes in a large casserole, then remove it.
5. Pour the paste into the casserole with the remaining oil and fry for 5 minutes over medium heat, stirring.
6. Add the stock, return the chicken, cover and simmer for 40 minutes over low heat, until the meat is tender.
7. Adjust the seasoning, add sugar if the sauce is too bitter, and serve with rice and tortillas.