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| recipe title: |
CHICKEN IN MOLE SAUCE |
| category: |
Poultry |
| keywords: |
Spices, Mexican, Main dish |
| servings: |
8 servings |
| ingredients: |
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; **
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| directions: |
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* 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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