Prepare the mole poblano and have ready.

Chop one of the onions and thinly slice the other half onion, which you will use later as garnish.

Season chicken pieces generously on all sides with salt and pepper.

Heat oil in a large skillet or dutch oven big enough to hold all the chicken. Once shimmering, add chicken pieces and let cook, undisturbed until golden brown on one side. Turn and let brown on the other side, about 8-10 minutes total. Remove to a baking sheet or large plate.

Add carrot, chopped onion, and garlic. Season with salt and pepper and let cook, stirring frequently until browned. Add 3 cups of water and scrape up any browned bits at the bottom of the pot.

Return chicken to the pot, bring to a boil, then reduce heat to a low simmer. Cover and simmer until chicken is cooked through, about an hour.

Remove chicken to a clean baking sheet or large plate. Strain broth through a fine mesh sieve into a heatproof bowl. Discard vegetables.

Return pot to medium heat, add mole sauce and thin with a cup or so of the reserved broth, just enough to have a sliky sauce. Bring to a simmer and add chicken, turning to coat in the mole.

Turn heat to low and let chicken cook in the sauce about 20 minutes. Stir frequently to keep the mole from burning.

Serve! Spoon chicken and a generous amount of mole over rice and garnish with the sliced onions, almonds, and sesame seeds.