Add salt and water to a large pot; bring to a boil. Add chicken pieces, along with onion and garlic. Boil for 30 minutes or until meat is cooked. Remove chicken and set aside, reserving broth for the mole.

Heat 1 tablespoon oil in a saucepan over medium heat, then add almonds and sliced onion. Sauté until onion is translucent and almonds are golden brown. Remove from the heat and pour into a blender. Add bread, tomatoes, garlic, allspice, clove, cinnamon, oregano, thyme, and 1 cup of chicken broth. Blend until smooth.

In the same saucepan, heat 1/2 tablespoon of oil and transfer the blended mixture to the pan. Add 1 cup of broth from the meat, along with bay leaves, almonds, olives, and raisins. Cook for 10 minutes over low heat, stirring often so the mixture does not stick. Taste and correct the seasoning with salt. Remove bay leaves and discard. If preferred, blend the mole again for a smoother texture.

In a large serving dish, arrange the meat and bathe it with mole. Garnish with the slices of pickled jalapeño or serrano.