Chicken in mole sauce Recipe

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Chicken in mole sauce

Artist:	_	Yield:	8
Categories:	Chicken, Mexican, North American, Poultry, South American	Rating:	0
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Ingredients:

1		Chipotle Chile, Dried
1/4	cup	Shortening Or Lard
2	tbsp	Red Chiles, Ground
2	cup	Chicken Broth
4		Flour Tortillas, *
1/4	cup	Tomato Sauce
1/4	cup	Onion, Chopped, 1 small
1	tbsp	Raisins
1	tbsp	Almonds Or Walnuts, Chopped
1	tbsp	Sesame Seed
1	tbsp	Pumpkin Seeds, Shelled
1	tbsp	Peanut Butter
1 1/2	tsp	Sugar
1 1/2	tsp	Oregano, Ground
1 1/2	tsp	Cocoa
1/2	tsp	Anise Seed
1/4	tsp	Cinnamon, ground
1/4	tsp	Cloves, Ground
1/4	tsp	Nutmeg, Ground
1/4	tsp	Allspice, Ground
1/4	tsp	Ginger, Ground
1/4	tsp	Cumin, Ground, OR
1/2	tsp	Cumin Seed
1	cup	Chicken Broth
8		Chicken Breast Halves, **

Procedures:

1	* flour tortillas should be 7 to 8-inches in diameter and be cut into ** chicken breast halves should be boneless and the total weight should cover chile with warm water.
2	Let stand until softened, about 1 hour.
3	Drain and finely chop.
4	Heat shortening in 3-quart saucepan over medium heat until hot.
5	Cook and stir ground red chiles in shortening until brown (add about ?t water to prevent scorching if necessary); cool.
6	Stir in 2 cups of chicken broth.
7	Stir in remaining ingredients except the remaining 1 cup of broth and chicken.
8	Heat to boiling; reduce the heat and cover.
9	Simmer 30 minutes, stirring occasionally; cool.
10	Place a small amount of the sauce into a blender container.
11	Cover and blend on high speed until smooth.
12	Repeat with the remaining sauce.
13	Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat.
14	Place the chicken, skin sides up, in a single layer in the skillet.
15	Cover and simmer until done, about 1 hour.
16	Remove chicken to serving dish and keep warm.
17	Measure the cooking liquid.
18	In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken