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Preheat oven to 500
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Roast the tomatoes, onion, and garlic until they have black spots but aren't burnt. about 15-25 min.
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Toast chili peppers on each side over medium heat. Put them in a pot and cover with hot water.
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Fill skillet with 1/4 cup of oil when hot fry the plantain until nicely browned on both sides.
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Put the plantain slices in the pot with the chilis.
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Next fry the tortillas until browned on both sides and add to the same pot.
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Then fry the cinnamon, chili seeds and whole cloves and add to the pot.
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In batches blend all the ingredients in the pot with the peanut butter and 8 cups of the strained chicken broth.
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Strain the blended mole sauce into a pot with about 4 tablespoons of oil over medium heat.
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Add the chocolate to the mole and season with salt.
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Simmer for about 15- 20 min. Stirring occasionally.
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Serve over the chicken with rice on the side.