Preheat the oven to 425F. Place the chicken in a large roasting pan. Salt and pepper the inside of the chicken. Cover the inside with half of the olive oil or vegan butter. Then stuff the inside with the thyme, bay leaf, and both sides of the onion.

Smear the outside of the chicken with the rest of the olive oil or vegan butter and salt and pepper all over. Tie the legs together.

Roast the chicken for 1 hour and 15 minutes, or until the juices run clear. Remove from the oven and let cool. Meanwhile, make the rice.

Rinse the rice in a fine mesh strainer until the water runs clear. Set aside. Add the oil to a large saucepan over medium-high heat. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over, about 10 minutes.

Add the tomatoes, garlic and diced onion to the pan. Stir. Add the chicken broth, salt and peas and carrots to the pot.

Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5-10 minutes before fluffing with a fork. Set aside.

Make the mole: Working in batches as necessary, place the ancho, pasilla, and chilhuacle negro chiles in a large, dry frying pan over medium heat and toast, turning once, until fragrant, about 1 minute per side. 

Transfer the toasted chiles to a bowl and cover with boiling water. Let soak for 20 minutes, then drain, reserving the soaking liquid. Heat 2 tablespoons of oil in the same frying pan set over medium heat. Add the onion and cook, stirring occasionally, until softened, 6–8 minutes.

Add the tomatoes and garlic and cook, stirring often, until softened, 5–7 minutes. Transfer the mixture to a blender along with ½ cup of the chicken broth and blend until smooth. Transfer to a bowl and set aside.

Heat 1 tablespoon of oil in the frying pan. Add the plantain and cook, stirring occasionally, until golden, about 5 minutes. Transfer half of the cooked plantain to the blender, reserving the rest for garnish. Add the toasted challah to the blender.

Heat 1 tablespoon of oil in the frying pan. Add the almonds, cinnamon sticks, cloves, raisins, pumpkin seeds, sesame seeds, oregano, cumin, and allspice to the frying pan and toast, stirring often, until fragrant, 2–3 minutes. 

Add the spice mixture to the blender along with the remaining 3 cups of the chicken broth and blend until very smooth. Transfer to a bowl and set aside. Add the soaked and drained chiles, along with 1½ cups of the soaking liquid, to the blender and blend until smooth.

Heat the remaining tablespoon of oil in a large Dutch oven. Add the blended chiles and cook, stirring often, until the mixture thickens, 5–10 minutes. Add the tomato mixture and cook, stirring often, until thickened, 8–10 minutes. Add the plantain mixture and simmer, stirring often, until thickened, 8–10 minutes.

Stir in the chocolate, sugar, and salt and cook until the mole is very thick, making large, slow bubbles, about 15 minutes. Taste and add more salt, if needed.

To serve: carve the chicken into pieces. Reheat in a 300F oven until hot. Remove from the oven. Place chicken pieces on a plate, then pour the mole on top. Serve with Ilan’s arroz and tortillas on a tortilla warmer.