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CHICKEN IN MOLE SAUCE

Category:    Chicken, Sauces, Tex-mex
Yield: 8 servings
 
      1    Chipotle Chile; Dried           1 1/2 ts Oregano; Ground
    1/4 c  Shortening Or Lard              1 1/2 ts Cocoa
      2 tb Red Chiles; Ground                1/2 ts Anise Seed
      2 c  Chicken Broth                     1/4 ts Cinnamon; ground
      4    Flour Tortillas; *                1/4 ts Cloves; Ground
    1/4 c  Tomato Sauce                      1/4 ts Nutmeg; Ground
    1/4 c  Onion; Chopped, 1 small           1/4 ts Allspice; Ground
      1 tb Raisins                           1/4 ts Ginger; Ground
      1 tb Almonds Or Walnuts; Chopped       1/4 ts Cumin; Ground, OR
      1 tb Sesame Seed                       1/2 ts Cumin Seed
      1 tb Pumpkin Seeds; Shelled              1 c  Chicken Broth
      1 tb Peanut Butter                       8    Chicken Breast Halves; **
  1 1/2 ts Sugar                          
 
  *    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.  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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