Serves 6-8 Ingredients: 5 dried Ancho chiles 3 dried pasilla negro chiles 2 dried guajillo or mulato chiles 1 cooking onion, chopped 1 slice french bread, torn into pieces 1/2 tsp black pepper 1/4 tsp ground cardamom 1/4 tsp amaranto (amaranth) 1/2 tsp ground cinnamon 1/2 tsp ground allspice 1 Tbsp sugar 4 oz unsweetened chocolate or Mexican Ibarra chocolate, broken into pieces 4 large cloves peeled garlic 2 large cubed tomatoes 1 plantain, peeled and chopped olive oil 1 1/2 cups chicken consommé (for thinning) 6-8 skinless, boneless chicken breasts

Methods:

1. Wash dried chiles under cold running water. Shake out seeds and break off stems. Heat a nonstick skillet and toast chiles in batches until soft and slightly brown. Do not allow them to blacken or they will be bitter. Place in a large bowl and cover with boiling water. Allow to steep for 30 minutes.
2. Put in a bowl the onions, bread, black pepper, cardamom, amaranth, cinnamon, allspice and sugar. Take chocolate, drained peppers, garlic, tomatoes and plantains and sauté in a little bit of olive oil for a few minutes. Add all the ingredients that we have in the bowl into the pan and cook for 3 or 4 minutes. Add some chicken consommé and boil for 4 minutes. Process in batches in a blender into a smooth purée. Add back to the pan and reduce by about 1/4.
3. Coat chicken pieces lightly with olive oil and season to taste with salt and pepper. Grill over medium heat until done.
4. To serve, arrange chicken on plate and pour Mole sauce over top.