3ozdried ancho chiliesstemmed, seeded, cut into 1" pieces
2ozdried negro chiliesstemmed, seeded, cut into 1" pieces
fresh cilantrochopped, for garnish
Heat 2 tablespoons of olive-oil in heavy, large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side.
Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer and cook covered until chicken is tender, about 25 minutes.
Meanwhile, heat 2 tablespoons olive-oil in heavy, large saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown, about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.
Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the chocolate balsamic and oregano to pot. Stir to incorporate, and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes.
Remove the chicken from the pot to a large bowl. It will be just about falling apart, so don't worry if you leave a few bits and pieces in the sauce. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. If you have an immersion blender, you can use that instead of a blender. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce, gently stir to incorporate.
This recipe can be served immediately, but also gets better with time, and can be made up to three days in advance. Serve with warm corn tortillas, or over rice, and a drizzle of Ají Verde Agrumato EVOO for more heat. Serve sprinkled with chopped fresh cilantro, if desired.