Place chicken in large stew pot. Cover with spring water,
onion halves, bay leaf, 4 peppercorns and salt to taste.
Bring to a boil, reduce heat and simmer one hour.
When cool cut the legs into two pieces and the breasts
into 3 or 4 pieces.
Rinse chiles, pat dry. Fry in 3 T of oil for 5 minutes, turning
constantly. Drain on paper towels. Process chiles and
about 3/4 cup water in blender until pureed, adding more
water if needed. Press through a sieve to eliminate peel.
Process chopped onion, garlic and tomato in blender until
Heat 1 T oil in a large pot or dutch oven. Stir bread, tortilla,
and almonds in oil until browned. Add browned bread
mixture, sesame seeds, raisins, cloves, 3 pepper corns,
anise seeds and cinnamon to onion mixture. Process
until pureed, adding about 2 T broth from chicken as
Add another 2 T oil to pot and add pureed mixture.
Stir over medium heat for 10 minutes. Add chile puree.
Cook and stir for 5 minutes. Gradually stir in 4 cups of
broth from chicken. Stir in chocolate and sugar until
dissolved, add salt to taste.Cover and simmer 1 hour
and 45 minutes. Uncover and cook 30 minutes longer
or until sauce thickens.Add chicken pieces and simme