Chicken In Mole Sauce Recipe 
Mexican Recipes from Razzle Dazzle Recipes
A variety of Mexican Recipes including Mexican Dips, Burritos, Tacos, Mexican Main Dishes Mexican Salads and Mexican Desserts...

 

Chicken In Mole Sauce

1 chipotle chile, dried
1/4 cup shortening or lard
2 tbsp red chiles, ground
2 cup chicken broth
4 flour tortillas, *
1/4 cup tomato sauce
1/4 cup onion, chopped, 1 small
1 tbsp raisins
1 tbsp almonds or walnuts, chopped
1 tbsp sesame seed
1 tbsp pumpkin seeds, shelled
1 tbsp peanut butter
1 1/2 tsp sugar
1 1/2 tsp oregano, ground
1 1/2 tsp cocoa
1/2 tsp anise seed
1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp allspice, ground
1/4 tsp ginger, ground
1/4 tsp cumin, ground, or
1/2 tsp cumin seed
1 cup 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.

Servings: 8

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