Chicken in mole sauce
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Chicken in mole sauce
  Chicken    Sauces    Tex-mex  
Last updated 6/12/2012 12:49:30 AM. Recipe ID 10870. Report a problem with this recipe.
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      Title: Chicken in mole sauce
 Categories: Chicken, Sauces, Tex-mex, Main dish
      Yield: 8 Servings
 
      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; **
 
  *    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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Recipe ID 10870 (Apr 03, 2005)

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