Chicken in Mole Sauce

• Add to Cookbook
• Add to Menu
• Print Recipe

• Categories
• Almonds
• Chicken
• Main Dish
• Meat: Chicken
• Mexican
• Penut Butter
• Raisins
• Sauces
• Tex-Mex
• Walnuts

Ingredients

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 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.