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CDKitchen

Chicken in Mole Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8    |   Ready In: 2-5 hrs

Ingredients:
1 dried chipotle chile
1/4 cup shortening
2 tablespoons ground red chiles
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 ground oregano
1 1/2 teaspoon cocoa powder
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
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 teaspoon 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.

Recipe Location: https://www.cdkitchen.com/recipes/recs/567/Chicken_in_Mole_Sauce59733.shtml
Recipe ID: 24936

Nutrition:
per serving: 482 calories, 25g fat, 26g carbohydrates, 37g protein.

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