Heat oil in a lg. skillet over medium heat. Add chicken and brown on all sides, set aside.
In the same skillet, sautee onion, bell pepper, poblano pepper and garlic. Cook and stir until veggies are soft and slightly caramelized. Stir in chili powder, cumin and cinnamon and cook 3 minutes longer.
Add tomatoes, raisins, chipotle peppers, chicken broth, beer, peanut butter, sugar and salt. Bring to a simmer and cook 20 minutes, stirring often.
Pour the sauce into a blender or food processor and add chocolate. Cover and blend until smooth.
Transfer the chicken into the dutch oven, or a deep heavy cooking pot, or skillet. Pour sauce over chicken. Cover and simmer for about 45 minutes, or until chicken is cooked through.
Serve warm over cooked white rice with warm tortillas. Garnish with a dollop of sour cream and sprinkle with fresh cilantro, if desired.
You will have lots of sauce left-over. Drizzle extra sauce over rice and chicken. The sauce can be frozen and served with chicken later on.