Chicken in Spicy Mole Sauce

Divide the chickens into manageable portions, keeping the breasts separate from the rest. Place all chicken pieces except the reserved breasts in a large saucepan over medium heat, adding sliced onions, minced garlic, and chicken broth. Cover the pan and let it simmer for 25 minutes.

Cut the breasts into two equal halves and add them to the saucepan. Continue cooking until the chicken is fully cooked through, indicated by it no longer being pink at the bone and having clear juices, approximately 20 minutes more. To ensure the chicken is cooked to a safe temperature, insert an instant-read thermometer near the bone and verify it reaches 165 degrees F (74 degrees C). Transfer the chicken to a cutting board.

Remove the skin and bones from the cooked chicken, then cut the meat into bite-sized pieces.

Strain the broth through a fine-mesh sieve, retaining the liquid and discarding the cooked onion, garlic, and excess fat. If there's less than 3 cups of reserved liquid, add water to reach the desired amount. Conversely, if there's more than 3 cups, return the mixture to the pan and bring it to a boil; cook until the volume of liquid reduces to 3 cups.

Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low speed while slowly pouring the reserved liquid into the mixture, creating a smooth consistency. Pour this mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate, then cook until they have melted and are well combined. Finally, stir in the cooked chicken pieces to ensure they're heated through; continue cooking until the chicken is fully incorporated, taking 5 to 10 minutes.