In a large skillet, heat the vegetable oil over medium heat. Add the chicken parts and cook until browned on both sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, garlic, and tomatoes. Cook until the onion is translucent and the tomatoes are softened.
In a separate dry skillet, toast the sesame seeds, almonds, and raisins until lightly browned and fragrant.
In a blender, combine the toasted seeds and nuts, dried chilies, spices, Mexican chocolate, salt, pepper, and chicken broth. Blend until smooth.
Add the blended sauce to the skillet with the onions and tomatoes. Bring to a simmer.
Return the chicken to the skillet, coating it with the sauce. Cover and simmer for about 30 minutes, or until the chicken is cooked through.
Serve the Chicken Mole Poblano with rice and warm tortillas.
Enjoy!
