Chicken in Mole Sauce

---------- Recipe via Meal-Master (tm) v8.01

Title: Chicken in Mole Sauce
Categories: Poultry, Mexican, Sauces
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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