Chicken in Mole Sauce (Mole Poblano)

Ready in 1 hour

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Ingredients

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1/2 c Lard or shortening
1/4 c Chili powder
2 c Chicken broth
12 Flour tortillas cut into
1 md Onion; chopped, (about 1/2
2 garlic; finely chopped
2 tb Rasins
2 tb Chopped almonds or walnuts
2 tb Sesame seed
2 tb Pumpkin seeds
2 tb Peanut butter
1 tb Sugar
1 tb Ground oregano
1 tb Cocoa
1 ts Anise seed
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 Ground ginger
1/2 ts Ground cumin OR 1 teaspoon
2 c Chicken Broth; (no not a
8 Chicken breasts; boned

Original recipe makes 1 Servings

Servings  

Preparation

Heat lard in 12 inch skillet over medium heat until hot. Cook and stir chili powder in lard until brown. (Add about 1/2 teaspoon water to prevent scorching if necessary.) Cool. Stir in 2 cups of the Chicken Broth. Add remaining ingredients. (Except the other 2 cups chicken broth and the chicken.) Heat to boiling; reduce heat. Simmer uncovered 1 hour. Cool Pour a small amount of the sauce at a time into blender container. Cover and blend on high until smooth. Heat 2 cups of the sauce and the remaining 2 cups of the chicken broth to boiling in a 12 inch skillet; reduce heat. Arrange chicken skin sides up in single layer in the skillet. Cover and simmer until done; about 1 hour. Add remaining sauce; heat until hot. Serves 8. Posted to bbq-digest by Alex Baker on Sep 29, 1998,

Calories Per Serving: 3630 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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