Mole Poblano with Mexican Red Rice

Toast the dried chiles in a dry skillet until fragrant and pliable, about 2 minutes per side. Soak in hot water for 20 minutes, then drain.

In the same skillet, separately toast the sesame seeds until golden, then the peanuts and almonds until fragrant. Remove and set aside, reserving 2 tablespoons of sesame seeds for garnish.

Char the tomatoes and tomatillos on the skillet until blackened. Fry the tortilla pieces and bread in a little oil until golden. Fry the raisins until they puff, about 30 seconds.

Working in batches, blend the soaked chiles, charred tomatoes, tomatillos, toasted nuts, seeds, fried tortilla, bread, raisins, cinnamon, cloves, anise, and 2 cups of chicken broth until very smooth. Strain through a medium-mesh sieve for a silky texture.

Heat the lard in a large heavy pot over medium-high heat. Pour in the mole sauce carefully as it will splatter. Fry the sauce, stirring constantly, for 10 minutes until it darkens and thickens. Add the remaining broth and the chocolate, stirring until melted. Season with salt and a pinch of sugar to balance.

Season the chicken with salt and nestle the pieces into the mole sauce. Cover and simmer over low heat for 45 minutes until the chicken is completely tender and cooked through.

While the mole simmers, prepare the rice. Rinse 2 cups of rice until the water runs clear. Heat 2 tablespoons of oil in a saucepan, add the rice, and fry until golden, about 5 minutes. Add the tomato puree and 3 cups of water. Season with salt, bring to a boil, cover, and cook on the lowest heat for 18 minutes. Rest covered for 5 minutes, then fluff.

Serve the chicken smothered in mole sauce alongside the red rice. Sprinkle with the reserved toasted sesame seeds.