In a large pot, heat water, salt, onion, chicken, and bay leaf. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Discard bay leaf. Reserve broth and onion.
Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sesame seeds and sauté for 10 minutes, until soft.
Pour half the broth and boiled onion into a blender and add half the sautéed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt and blend until very smooth. Transfer the sauce to a large skillet.
Pour the other half of the broth and sautéed ingredients into blender. Puree and add to the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add 2 cups of the shredded chicken and stir until chicken is covered with the sauce.
Lower heat and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet. Plate some mole on a serving plate and toss a handful of sesame seeds on top for garnish.
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