In a large pot, add 5 cups of water. Cut up the chicken and add it to the pot with 1 garlic clove and 1/4 of an onion. Bring to a boil over high heat and cook for 1 hour or until the chicken is fully cooked.

While the chicken is cooking, clean the chiles and remove the seeds. In a large skillet, toast the chiles with 3 tablespoons of oil, being careful not to burn them. Set aside. Once the chicken is cooked, soak the chiles in 3 cups of the chicken broth. Also, melt the chocolate in 1/2 cup of chicken broth and blend it together with the chiles.

In the same oil, toast the almonds, peanuts, sesame seeds, anise, cumin, black peppercorns, and a piece of plantain, along with the avocado leaves. Once toasted, set aside and then fry the plantain.

After frying all the ingredients, blend the chiles with the chicken broth and pour into a pot with 1 tablespoon of oil. Cook over high heat for 10 minutes, stirring occasionally to prevent burning. While it cooks, blend the rest of the ingredients and add them to the chile mixture. Lower the heat to medium and simmer for 1 hour, stirring occasionally to prevent sticking.

After an hour, reduce the heat to low and simmer for 20 minutes or until the sauce thickens, stirring occasionally. Once done, turn off the heat, add the toasted avocado leaves, and let rest for 30 minutes before serving. Remove and discard the avocado leaves before serving. Add sugar to taste if desired.