Ingredients
- 1 x Chipotle chile, dry
- 1/4 c. Shortening or possibly lard
- 2 Tbsp. Red chiles, grnd
- 2 c. Chicken broth
- 4 x Flour tortillas (see note 1)
- 1/4 c. Tomato sauce
- 1/4 c. Onion, minced (1 small)
- 1 Tbsp. Raisins
- 1 Tbsp. Almonds or possibly walnuts, minced
- 1 Tbsp. Sesame seed
- 1 Tbsp. Pumpkin seeds, shelled
- 1 Tbsp. Peanut butter
- 1 1/2 tsp Sugar
- 1 1/2 tsp Oregano, grnd
- 1 1/2 tsp Cocoa
- 1/2 tsp Anise seed
- 1/4 tsp Cinnamon, grnd
- 1/4 tsp Cloves, grnd
- 1/4 tsp Nutmeg, grnd
- 1/4 tsp Allspice, grnd
- 1/4 tsp Ginger, grnd
- 1/4 tsp Cumin, grnd, -or possibly-
- 1/2 tsp Cumin seed
- 1 c. Chicken broth
- 8 x Chicken breast halves (see note 2)
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Chicken In Mole Sauce
Servings: 8
Directions
- NOTE #1: Flour tortillas should be 7 to 8-inches in diameter and be cut into small pcs.
- NOTE #2: Chicken breast halves should be boneless and the total weight should be about 4 lbs.
- Cover chile with hot water. Let stand till softened, about 1 hour. Drain and finely chop. Heat shortening in 3-qt saucepan over medium heat till warm. Cook and stir grnd red chiles in shortening till brown (add in about 1/4 t water to prevent scorching if necessary); cold. 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 min, stirring occasionally; cold. Place a small amount of the sauce into a blender container. Cover and blend on high speed till 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 till done, about 1 hour. Remove chicken to serving dish and keep hot. 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.
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