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Chicken In Mole Sauce

Cuisine: Mexican
Type: Chicken, Poultry
Courses: Main Course, Sauces
Serves: 8 people

Recipe Ingredients

1   Chipotle chile - dried
1/4 cup 49g / 1.7ozShortening or lard
2 tablespoons 30mlRed chiles - ground
2 cups 474mlChicken broth
4   Flour tortillas*
1/4 cup 59mlTomato sauce
1/4 cup 15g / 0.5ozOnion, chopped - 1 small
1 tablespoon 15mlRaisins
1 tablespoon 15mlAlmonds or walnuts - chopped
1 tablespoon 15mlSesame seed
1 tablespoon 15mlPumpkin seeds - shelled
1 tablespoon 15mlPeanut butter
1 1/2 teaspoons 7.5mlSugar
1 1/2 teaspoons 7.5mlOregano - ground
1 1/2 teaspoons 7.5mlCocoa
1/2 teaspoon 2.5mlAnise seed
1/4 teaspoon 1.3mlCinnamon - ground
1/4 teaspoon 1.3mlCloves - ground
1/4 teaspoon 1.3mlNutmeg - ground
1/4 teaspoon 1.3mlAllspice - ground
1/4 teaspoon 1.3mlGinger - ground
1/4 teaspoon 1.3mlCumin, ground - or
1/2 teaspoon 2.5mlCumin seed
1 cup 237mlChicken broth
8   Chicken breast halves**

Recipe Instructions

* 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 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.

Bill Wight


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