Chicken in Mole Sauce
Ingredients
- 1 Chipotle Chile -- Dried
- 1/4 C. Shortening
- 2 Tbs. Red Chiles -- Ground
- 2 C. Chicken Broth
- 4 Flour Tortillas -- cut in strips
- 1/4 C. Tomato Sauce
- 1/4 C. Onion -- Chopped, 1 small
- 1 Tbs. Raisins
- 1 Tbs. Almonds -- Chopped
- 1 Tbs. Sesame Seed
- 1 Tbs. Pumpkin Seeds -- Shelled
- 1 Tbs. Peanut Butter
- 1 1/2 tsp. Sugar
- 1 1/2 tsp. Oregano -- Ground
- 1 1/2 tsp. Cocoa Powder
- 1/2 tsp. Anise Seed
- 1/4 tsp. Cinnamon -- ground
- 1/4 tsp. Cloves -- Ground
- 1/4 tsp. Nutmeg -- Ground
- 1/4 tsp. Allspice -- Ground
- 1/4 tsp. Ginger -- Ground
- 1/4 tsp. Cumin -- Ground, OR 1/2 tsp. Cumin Seed
- 1 C. Chicken Broth
- 8 Chicken Breast Halves
Directions
Cover chili with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-qt. saucepan over medium heat until hot. Cook and stir ground red chilies in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 C. of chicken broth. Stir in remaining ingredients except the remaining 1 C. 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 C. 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 C. of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.
