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    PrimaRecipes --> Poultry

    recipe title: CHICKEN IN MOLE SAUCE
    category: Poultry
    keywords: Spices, Mexican, Main dish
    servings: 8 servings
          1    Chipotle Chile; Dried
        1/4 c  Shortening Or Lard
          2 tb Red Chiles; Ground
          2 c  Chicken Broth
          4    Flour Tortillas; *
        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; **
    * 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.

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