Recipe - Chicken In Mole Sauce

1 Chipotle chile; dried
One fourth cup Shortening or lard
2 tablespoon Red chiles; ground
2 cup Chicken broth
4 Flour tortillas (see note 1)
One fourth cup Tomato sauce
One fourth cup Onion; chopped (1 small)
1 tablespoon Raisins
1 tablespoon Almonds or walnuts; chopped
1 tablespoon Sesame seed
1 tablespoon Pumpkin seeds; shelled
1 tablespoon Peanut butter
1 One half teaspoon Sugar
1 One half teaspoon Oregano; ground
1 One half teaspoon Cocoa
One half teaspoon Anise seed
One fourth teaspoon Cinnamon; ground
One fourth teaspoon Cloves; ground
One fourth teaspoon Nutmeg; ground
One fourth teaspoon Allspice; ground
One fourth teaspoon Ginger; ground
One fourth teaspoon Cumin; ground, or
One half teaspoon Cumin seed
1 cup Chicken broth
8 Chicken breast halves (see
note 2)

Syd.Bigger@salata.com (Syd Bigger)

NOTE #1: Flour tortillas should be 7 to 8inches in diameter and be cut
into small pieces.

NOTE #2: 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 3quart saucepan over medium heat until
hot. Cook and stir ground red chiles in shortening until brown (add about
One fourth 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 12inch 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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.