Chicken Mole with Chipotles

1. FOR THE MOLE: Soak the dried chiles in warm water overnight to re-hydrate.
2. Steam and seed re-hydrated chiles. Puree in a blender until smooth and strain through a china cap.
3. Return strained chile puree into blender cup; add cooked tomatillo, diced tomatoes, chocolate, ground cumin, cloves and pepper. Grind to a medium course consistency, season to taste with salt, cover chicken and marinate over night.
4. Transfer marinated chicken into a roasting pan, cover with foil and bake at 350°F for 45-60 minutes or until chicken breast is cooked through.
5. Serve over steamed rice garnished with the chopped red onion and cilantro.