Chicken Mole V

DIRECTIONS:

1. Put the chicken pieces in a pan with the onions and garlic, cover with water and bring to the boil.
2. Simmer for 30 minutes or until the chicken is almost cooked.
3. Drain off and reserve the stock, and air dry the chicken.
4. Melt the lard or crisco in a skillet and gently fry the chicken pieces on all sides until they are lightly brown.
5. Clean the chilies, cut them into small pieces and soak in 2 cups boiling water for 30 minutes.
6. Puree the chilies with their water, the onions, garlic, tomatoes, nuts and seeds, spices, seasoning and chocolate.
7. Remove the chicken pieces from the pan and pour off any excess fat.
8. Fry the puree in the remaining lard or crisco for a few minutes, add the meat with enough of the chicken stock for the sauce just to cover the meat, continue to simmer for 30 minutes, or until the chicken is thoroughly cooked.
9. The mole should be put in the refrigerator for 24 hours to allow the flavors to blend.
10. When ready to serve the mole, reheat it, adjust the seasoning to taste.

You can serve this with of tortillas, rice, beans and guacamole.