Ingredients
- 1/2 c. Lard or possibly shortening
- 1/4 c. Chili pwdr
- 2 c. Chicken Broth
- 12 x Flour tortillas cut into small pcs
- 1 med Onion, minced, (about 1/2 c.)
- 2 x Cloves garlic, finely minced
- 2 Tbsp. Rasins
- 2 Tbsp. Minced almonds or possibly walnuts
- 2 Tbsp. Sesame seed
- 2 Tbsp. Pumpkin seeds
- 2 Tbsp. Peanut butter
- 1 Tbsp. Sugar
- 1 Tbsp. Grnd oregano
- 1 Tbsp. Cocoa
- 1 tsp Anise seed
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd cloves
- 1/2 tsp Grnd nutmeg
- 1/2 tsp Grnd allspice
- 1/2 x Grnd ginger
- 1/2 tsp Grnd cumin Or possibly 1 tsp. cumin seed
- 2 c. Chicken Broth, (no not a mis-print)
- 8 x Chicken breasts, boned
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Chicken In Mole Sauce (Mole Poblano)
Servings: 1
Directions
- Heat lard in 12 inch skillet over medium heat till warm. Cook and stir chili pwdr in lard till brown. (Add in about 1/2 tsp. water to prevent scorching if necessary.) Cold.
- Stir in 2 c. of the Chicken Broth. Add in remaining ingredients. (Except the other 2 c. chicken broth and the chicken.) Heat to boiling; reduce heat.
- Simmer uncovered 1 hour. Cold
- Pour a small amount of the sauce at a time into blender container. Cover and blend on high till smooth.
- Heat 2 c. of the sauce and the remaining 2 c. of the chicken broth to boiling in a 12 inch skillet; reduce heat.
- Arrange chicken skin sides up in single layer in the skillet. Cover and simmer till done; about 1 hour.
- Add in remaining sauce; heat till warm.
- Serves 8.
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