Red Peanut Mole with Chicken - Rick Bayless

Ingredients

• 1/4 cup vegetable oil, olive oil or fresh-rendered lard (divided use)
• 2 medium ancho chiles, stemmed, seeded, and torn into flat pieces
• 1/2 small white onion, sliced
• 2 garlic cloves, peeled
• 2/3 of a 15-ounce can fire-roasted tomatoes
• 1 cup dry- or oil-roasted peanuts
• 2 slices firm white bread
• 2 canned chilpotle chiles en adobo
• 1/4 teaspoon allspice, preferably freshly ground
• 1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
• 3 1/2 cups chicken broth (divided use)
• 1/4 cup finely chopped Mexican chocolate (for a bit sweeter mole)
• OR
• 1/2 cup red wine, plus 2 bay leaves and 1 tablespoon vinegar (preferably cider), for a more savory mole
• Salt
• Sugar
• 6 boneless, skinless chicken breast halves (each about 8 ounces) OR 12 boneless, skinless chicken thighs (each about 4 ounces)