Chicken In Mole Sauce

Serves:

Ingredients:

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

Method:

* 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.