Title: Chicken in Mole Sauce
Categories: Poultry Mexican Sauce
Yield: 8 Servings
| 1 | | Chipotle Chile; Dried |
| 1/4 | c | Shortening Or Lard |
| 2 | tb | Red Chiles; Ground |
| 2 | c | Chicken Broth |
| 4 | | Flour Tortillas; * |
| 1/4 | c | Tomato Sauce |
| 1/4 | c | Onion; Chopped, 1 small |
| 1 | tb | Raisins |
| 1 | tb | Almonds Or Walnuts; Chopped |
| 1 | tb | Sesame Seed |
| 1 | tb | Pumpkin Seeds; Shelled |
| 1 | tb | Peanut Butter |
| 1 1/2 | ts | Sugar |
| 1 1/2 | ts | Oregano; Ground |
| 1 1/2 | ts | Cocoa |
| 1/2 | ts | Anise Seed |
| 1/4 | ts | Cinnamon; ground |
| 1/4 | ts | Cloves; Ground |
| 1/4 | ts | Nutmeg; Ground |
| 1/4 | ts | Allspice; Ground |
| 1/4 | ts | Ginger; Ground |
| 1/4 | ts | Cumin; Ground, OR |
| 1/2 | ts | Cumin Seed |
| 1 | c | Chicken Broth |
| 8 | | Chicken Breast Halves; ** |
* Flour tortillas should be 7 to 8-inches in diameter and be cut into **
Chicken breast halves should be boneless and the total weight should 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
1/4 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.