Chicken In Mole Sauce

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chicken In Mole Sauce
Categories: Chicken Sauces Tex-mex Main dish
Servings: 8

1 ea Chipotle Chile; Dried
1/4 c Shortening Or Lard
2 T Red Chiles; Ground
2 c Chicken Broth
4 ea Flour Tortillas; *
1/4 c Tomato Sauce
1/4 c Onion; Chopped, 1 small
1 T Raisins
1 T Almonds Or Walnuts; Chopped
1 T Sesame Seed
1 T Pumpkin Seeds; Shelled
1 T Peanut Butter
1 1/2 t Sugar
1 1/2 t Oregano; Ground
1 1/2 t Cocoa
1/2 t Anise Seed
1/4 t Cinnamon; ground
1/4 t Cloves; Ground
1/4 t Nutmeg; Ground
1/4 t Allspice; Ground
1/4 t Ginger; Ground
1/4 t Cumin; Ground, OR
1/2 t Cumin Seed
1 c Chicken Broth
8 ea 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.
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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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