Chicken In Mole Sauce

Recipe Ingredients

1		Chipotle chile - dried
1/4 cup	49g / 1.7oz	Shortening or lard
2 tablespoons	30ml	Red chiles - ground
2 cups	474ml	Chicken broth
4		Flour tortillas*
1/4 cup	59ml	Tomato sauce
1/4 cup	15g / 0.5oz	Onion, chopped - 1 small
1 tablespoon	15ml	Raisins
1 tablespoon	15ml	Almonds or walnuts - chopped
1 tablespoon	15ml	Sesame seed
1 tablespoon	15ml	Pumpkin seeds - shelled
1 tablespoon	15ml	Peanut butter
1 1/2 teaspoons	7.5ml	Sugar
1 1/2 teaspoons	7.5ml	Oregano - ground
1 1/2 teaspoons	7.5ml	Cocoa
1/2 teaspoon	2.5ml	Anise seed
1/4 teaspoon	1.3ml	Cinnamon - ground
1/4 teaspoon	1.3ml	Cloves - ground
1/4 teaspoon	1.3ml	Nutmeg - ground
1/4 teaspoon	1.3ml	Allspice - ground
1/4 teaspoon	1.3ml	Ginger - ground
1/4 teaspoon	1.3ml	Cumin, ground - or
1/2 teaspoon	2.5ml	Cumin seed
1 cup	237ml	Chicken 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.

Source:
Bill Wight

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