Chicken in mole sauce

8 servings

Ingredients

Quantity Ingredient
1 Chipotle Chile; Dried
¼ cup Shortening Or Lard
2 tablespoons Red Chiles; Ground
2 cups Chicken Broth
4 Flour Tortillas; *
¼ cup Tomato Sauce
¼ cup Onion; Chopped, 1 small
1 tablespoon Raisins
1 tablespoon Almonds Or Walnuts; Chopped
1 tablespoon Sesame Seed
1 tablespoon Pumpkin Seeds; Shelled
1 tablespoon Peanut Butter
1½ teaspoon Sugar
1½ teaspoon Oregano; Ground
1½ teaspoon Cocoa
½ teaspoon Anise Seed
¼ teaspoon Cinnamon; ground
¼ teaspoon Cloves; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Allspice; Ground
¼ teaspoon Ginger; Ground
¼ teaspoon Cumin; Ground, OR
½ teaspoon Cumin Seed
1 cup Chicken Broth
8 Chicken Breast Halves; **

Directions

* Flour tortillas should be 7 to 8-inches in diameter and be cut into

small pieces. ** Chicken breast halves should be boneless and the total weight should

be about 4 lbs. Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about ¼ t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat.

Place the chicken, skin sides up, in a single layer in the skillet.

Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

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