Easiest Mole Poblano

4 ancho chiles,
4 guajillo chiles,
2 pasilla chiles,
½ cup raisins
3½ cups chicken broth
1 onion, cut into 1-inch pieces
¼ cup vegetable oil
2 tablespoons tomato paste
5 garlic cloves, peeled
1 minced canned chipotle in adobo sauce
1/2 cup sliced almonds
1/4 cup peanuts
1 slice hearty white sandwich bread, torn
into 1-inch pieces
3 tablespoons sesame seeds
2 teaspoons salt
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon pepper
1/4 tsp ground cloves
1/2 tsp ground fennel seeds
2 ounces bitter or unsweetened chocolate, chopped
1 Tbsp of dark brown sugar
4 pounds bone-in chicken pieces

Preheat oven to 325 F.  Toast chiles in microwave for 15 to 20 seconds.  Seed and devein.  Combine dried chiles and raisins with 2 cups of stock.  Microwave until boiling.  Meanwhile combine 2 Tbsp of oil and all other ingredients except chocolate and chicken in food processor.  Drain chiles and raisins, reserving liquid and add chiles and raisins to food processor. Process until a smooth paste forms, adding stock as necessary to loosen.

Add 2 Tbsp of oil to a pot or Dutch oven and heat on medium until shimmering.  Add paste and cook and stir for 3 minutes.  Add chocolate to pot and incorporate completely.  Transfer pot to oven for 30 minutes, stirring every 10 minutes.

Remove pot and add reserved and remaining stock.  Add chicken and bring to a simmer on stovetop.  Either finish in oven or simmer on stovetop, removing chicken as each cut finishes cooking.  Season with salt, soy sauce, fish sauce and additional sugar as needed.