Title: Chicken in Mole Sauce
Categories: Poultry
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 (see note 1)
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 (see
-note 2)

Syd.Bigger@salata.com (Syd Bigger)

NOTE #1: Flour tortillas should be 7 to 8-inches in diameter and be cut
into small pieces.

NOTE #2: 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.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.