Repeat with the remaining ravioli, adding more oil to the skillet as needed..
or black lentils.Cook tomatoes, onion, and garlic in a cast-iron skillet or on a comal over medium, flipping a few times using tongs, until vegetables are blackened in spots and tomatoes start to burst, about 10 minutes.
Transfer vegetables to a medium bowl, and cover with plastic wrap.Let steam 5 minutes.Uncover bowl, and remove and discard peels from garlic.
Transfer tomatoes, onion, and garlic cloves to a blender..While vegetables are steaming, cook almonds, chiles, cloves, and cinnamon stick in skillet over low, stirring often, until almonds are golden brown and chiles start to puff when pressed, about 3 minutes.
Transfer chiles and cinnamon stick to a small saucepan.
Add almonds and cloves to tomato mixture in blender.. Preheat oven to 375°F.Cooked jasmine rice.
Place chicken, 1 tablespoon of the garlic, 1/4 cup of the soy sauce, 1/4 cup of the cane vinegar, and 1 teaspoon of the black pepper in a large bowl; toss to combine.Cover and marinate in refrigerator for at least 30 minutes or up to 12 hours.. Cook bacon pieces in a large Dutch oven over medium until edges are crisp, about 4 minutes, turning bacon occasionally.
Transfer bacon to a plate using a slotted spoon.. Increase heat in Dutch oven to medium-high.Working in batches, cook chicken, skin side down, undisturbed, until skin is deep golden brown and crisp, about 8 minutes; transfer to a plate.