Pollo En Nogada (Chicken In Chile And Nut Sauce) - cooking recipe

Ingredients

For the chicken and broth
8 pieces chicken
1 carrot
1/2 medium onion
1 garlic clove
1/2 cup flat leaf parsley
2 bay leaves (1, if they are the large variety)
2 sprigs fresh thyme
For the nut sauce
5 ancho chilies
2 pasilla chiles
1 tablespoon corn or 1 tablespoon vegetable oil
3 slices white bread, Mexican bolillo or 3 slices French bread
1/2 cup peanuts
1/2 pecan halves
3 whole allspice
4 cloves
1/2 cinnamon stick, about 1 in long
2 teaspoons salt (to taste)

Preparation

For the chicken:
Place the chicken pieces, 1 quart water, and the rest of the broth ingredients in a pressure cooker. Cook according to manufacturer's instructions, about 30 minutes.
Meanwhile, for the sauce, heat a large, deep, non-stick skillet or Dutch oven. Add all the chiles and toast lightly on both sides. Then place in a bowl and add warm water to cover. Let sit until chiles are softened, about 15 minutes.
With a knife and fork or using rubber gloves take the chiles and seed and devein them. Set aside.
While the chiles rest, add the oil to the skillet and lower the heat. Fry the bread slices lightly on both sides. Remove. Add the spices to the skillet and stirring often, toast the until fragrant. Immediately remove from heat.
Place the chiles and the spices in the container of a food processor or blender, add about 1/2 cup of water and the salt. Pulse until well blended. Add the peanuts and pecans. Add more water if needed for all the ingredients to incorporate.
Return sauce to skillet and bring to a boil. Cook over low heat for 5 minutes. Add chicken broth through a strainer, 1 cup at a time until the sauce reaches the desired consistency. Check the seasoning and add more salt if needed.
Add the chicken pieces, ladle the sauce over them and simmer for 5 minutes. Serve with white rice or Mexican style rice.