Categories:
Chicken Mole Recipes
Ingredients:
1 Chipotle Chile -- Dried
1/4 cup Shortening
2 tablespoons Red Chiles -- Ground
2 cups Chicken Broth
4 Flour Tortillas -- cut in strips
1/4 cup Tomato Sauce
1/4 cup Onion -- Chopped
1 tablespoon Raisins
1 tablespoon Almonds -- Chopped
1 tablespoon Sesame Seed
1 tablespoon Pumpkin Seeds -- Shelled
1 tablespoon Peanut Butter
1 1/2 teaspoon Sugar
1 1/2 teaspoon Oregano -- Ground
1 1/2 teaspoon Cocoa Powder
1/2 teaspoon Anise Seed
1/4 teaspoon Cinnamon -- ground
1/4 teaspoon Cloves -- Ground
1/4 teaspoon Nutmeg -- Ground
1/4 teaspoon Allspice -- Ground
1/4 teaspoon Ginger -- Ground
1/4 teaspoon Cumin -- Ground, OR
1/2 teaspoon Cumin Seed
1 cup Chicken Broth
8 Chicken Breast Halves
Directions:
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.
This recipe for Chicken in Mole Sauce serves/makes 8
