Simmer the chicken, whole onion, garlic cloves, salt, and water in a large pot for 15 minutes or until the chicken reaches 165°F internally. Remove the chicken and strain the broth; reserve the broth for later use.

Preheat oven to 475°F. Toast the dried guajillo, ancho, and pasilla chiles for 6 minutes, flipping halfway. Transfer to warm water and soak for 30–60 minutes. Drain and set aside.

Roast Tomatoes, Onion & Garlic

Using the same baking sheet, roast tomatoes and sliced onion for 20 minutes or until caramelized in spots. Add them, garlic cloves, prunes, toasted tortillas, salt, oregano, cinnamon, cloves, and about 3 cups of broth into a blender. Blend until smooth.

Heat 2 tbsp oil in a large pot over low heat. Strain blended mixture into the pot. Add soaked chiles, another 3+ cups broth (adjust for consistency), and blend until smooth. Strain again into the pot for a silky sauce base.

Let the sauce simmer on medium for 10 minutes, then reduce heat to low and cover. Simmer for 30–45 minutes to thicken. Add chocolate, peanut butter, and sugar; stir until melted. Simmer another 5 minutes and adjust seasoning.

Rewarm the chicken in the mole sauce, spooning sauce over it to coat well. Let it absorb the flavors and heat through.

Plate chicken mole atop warm Mexican rice. Garnish with fresh cilantro and toasted sesame seeds for a beautiful finishing touch.