Chicken In Mole Sauce Recipe

Mexican Recipes To-Go

Mexican Mole Recipes

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, **

Instructions:

* 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.

Servings: 8

 

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