Guava Mole With Chicken and Roasted Sweet Potatoes Recipe - Los Angeles Times

Ingredients

• 1 ounce guajillo chiles, stemmed and seeded (about 8 medium chiles)
• 1 medium tomato (about 10 ounces)
• 1 medium white onion, peeled and quartered
• 6 garlic cloves, unpeeled
• 1 cinnamon stick (3 inches)
• 1/4 cup sesame seeds
• 1 tablespoon dried Mexican oregano
• 2 cloves, crushed
• 2 whole black peppercorns
• 6 tablespoons avocado oil or other neutral oil, divided
• 1 medium overripe plantain (about 8 ounces), peeled and halved lengthwise
• 1 1/2 pounds ripe guavas, tops trimmed
• 1 quart chicken broth, preferably homemade (plus more as needed)
• Kosher salt
• 2 tablespoons granulated sugar, plus more if needed
• Warm corn tortillas, for serving
• Rice pilaf, for serving (optional)
• 3 pounds whole chicken legs, skin-on and bone-in
• 1 1/2 pounds boneless skin-on chicken breasts
• Kosher salt and freshly ground black pepper
• 1/4 cup avocado oil or other neutral oil, divided
• 12 ounces sweet potatoes, sliced into ½-inch-thick rounds
• 6 ounces guava, tops trimmed, quartered, seeds removed
• 3 garlic cloves, finely minced
• Flaky salt, for serving