Chicken in Mole Sauce

Directions

• 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 ¼ 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.