First things first. Rinse and pat dry your chicken pieces. Season them generously with salt and freshly ground black pepper, because flavor starts here. Set them aside. You're setting the stage for spectacular taste!

In a large pot or Dutch oven, heat the peanut oil over medium heat. Add the chopped onion. Sauté until it's softened and translucent, about 5-7 minutes. Your kitchen will start smelling amazing. This is the foundation of our dish.

Next, stir in the ground ancho chili, garlic granules, and dried Mexican oregano. This is where the magic starts to happen. Cook for an additional 2 minutes, allowing the spices to become fragrant as they release their oils. Don’t rush this step; smell those spices!

Add the seasoned chicken pieces into the pot. Brown the chicken on all sides, about 8-10 minutes. This adds color and creates those lovely caramelized bits at the bottom of your pot. These bits will deepen the flavor of your mole. Bonus!

Now, add the cocoa powder and cumin powder, followed by the diced jalapeño. Stir everything together for a minute, letting the spices coat the chicken. It's as if you’re inviting all the flavors to a party!

Pour in 1 ½ cups of chicken stock, making sure the chicken is mostly submerged. Bring the mixture to a gentle boil, then lower the heat and cover. Simmer for about 30-35 minutes until the chicken is tender and cooked through.

Once cooked, remove the chicken from the pot and let it rest for a few minutes. In the meantime, let the sauce reduce a bit if you prefer it thicker. Serve the chicken on rice or tortillas, drizzling with the mole sauce.

Garnish with toasted sesam