Mexican Chicken Red Mole (Mole Colorado de Pollo)

Place chilies in large saucepan; add water to cover.

Bring to a boil, remove from heat and let stand 1 hour.

Cover chilies with a plate to submerge them.

Season chicken on both sides with salt and pepper.

Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.

Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.

Bring to a boil, reduce heat and simmer for 1 hour.

Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.

Set aside.

Drain soaked ancho chilies and remove stems and seeds.

Puree chilies in blender, adding a little water if needed.

Pass through a sieve to strain out the peels.

Without washing blender, puree onion and tomato.

Remove chicken and strain broth into a bowl or pot.

Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.

Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.

sugar, and salt to taste.

Add the meat; cover and simmer for 30 minutes.

Add more broth as desired for consistency.

Serve with soft tortillas and steamed rice, if you desire.