Chicken in Mole Sauce

Name: Chicken in Mole Sauce
Total time: P1H
Yield: 8
Cuisine: Mexican
Ingredients: chipotle chili peppers; vegetable shortening; red chili peppers; chicken broth; flour tortillas; tomato sauce; onions; raisins, seedless; walnuts; sesame seeds; pepitas (pumpkin seeds); peanut butter; sugar; oregano; cocoa powder; star anise; cinnamon; cloves, ground; nutmeg; allspice; ginger; cumin; chicken broth; chicken breast halves, boneless, skinless

Yield

8 servings

Prep

20 min

Cook

30 min

Ready

1 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	each	chipotle chili peppers dried	*
¼	cup	vegetable shortening	*
2	tablespoons	red chili peppers ground
2	cups	chicken broth
4	each	flour tortillas	*
¼	cup	tomato sauce
¼	cup	onions chopped
1	tablespoon	raisins, seedless
1	tablespoon	walnuts chopped
1	tablespoon	sesame seeds
1	tablespoon	pepitas (pumpkin seeds) shelled
1	tablespoon	peanut butter
1 ½	teaspoons	sugar
1 ½	teaspoons	oregano ground
1 ½	teaspoons	cocoa powder
½	teaspoon	star anise
¼	teaspoon	cinnamon
¼	teaspoon	cloves, ground
¼	teaspoon	nutmeg
¼	teaspoon	allspice ground
¼	teaspoon	ginger ground
¼	teaspoon	cumin ground
1	cup	chicken broth
8	each	chicken breast halves, boneless, skinless **

Ingredients

Amount	Measure	Ingredient	Features
1	each	chipotle chili peppers dried	*
59	ml	vegetable shortening	*
3E+1	ml	red chili peppers ground
473	ml	chicken broth
4	each	flour tortillas	*
59	ml	tomato sauce
59	ml	onions chopped
15	ml	raisins, seedless
15	ml	walnuts chopped
15	ml	sesame seeds
15	ml	pepitas (pumpkin seeds) shelled
15	ml	peanut butter
7.5	ml	sugar
7.5	ml	oregano ground
7.5	ml	cocoa powder
2.5	ml	star anise
1.3	ml	cinnamon
1.3	ml	cloves, ground
1.3	ml	nutmeg
1.3	ml	allspice ground
1.3	ml	ginger ground
1.3	ml	cumin ground
237	ml	chicken broth
8	each	chicken breast halves, boneless, skinless **

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.