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Name: Chicken in Mole Sauce
Prep time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c Tomato sauce; 1 1/2 ts Sugar; 1/4 ts Nutmeg; ground; 1 tb Raisins; 8 Chicken breast halves (see; 1 1/2 ts Oregano; ground; 1/4 ts Ginger; ground; 2 c Chicken broth; 1/2 ts Cumin seed; 1 1/2 ts Cocoa; 2 tb Red chiles; ground; 1/2 ts Anise seed; 1/4 c Shortening or lard; 1/4 c Onion; chopped (1 small); 1/4 ts Cinnamon; ground; 1/4 ts Cloves; ground; 1 tb Peanut butter; 1/4 ts Cumin; ground, -or-; 1 c Chicken broth; 1/4 ts Allspice; ground; 1 Chipotle chile; dried; 1 tb Sesame seed; 1 tb Pumpkin seeds; shelled; 4 Flour tortillas (see note 1); 1 tb Almonds or walnuts; chopped

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INGREDIENTS

1/4 c Tomato sauce
1 1/2 ts Sugar
1/4 ts Nutmeg; ground
1 tb Raisins
8 Chicken breast halves (see
1 1/2 ts Oregano; ground
1/4 ts Ginger; ground
2 c Chicken broth
1/2 ts Cumin seed
1 1/2 ts Cocoa
2 tb Red chiles; ground
1/2 ts Anise seed
1/4 c Shortening or lard
1/4 c Onion; chopped (1 small)
1/4 ts Cinnamon; ground
1/4 ts Cloves; ground
1 tb Peanut butter
1/4 ts Cumin; ground, -or-
1 c Chicken broth
1/4 ts Allspice; ground
1 Chipotle chile; dried
1 tb Sesame seed
1 tb Pumpkin seeds; shelled
4 Flour tortillas (see note 1)
1 tb Almonds or walnuts; chopped

Servings

INSTRUCTIONS

Syd.Bigger@salata.com (Syd Bigger) NOTE #1: Flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces. NOTE #2: 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. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chicken in Mole Sauce

1/4 c Tomato sauce 
1 1/2 ts Sugar 
1/4 ts Nutmeg; ground 
1 tb Raisins 
8  Chicken breast halves (see 
1 1/2 ts Oregano; ground 
1/4 ts Ginger; ground 
2 c Chicken broth 
1/2 ts Cumin seed 
1 1/2 ts Cocoa 
2 tb Red chiles; ground 
1/2 ts Anise seed 
1/4 c Shortening or lard 
1/4 c Onion; chopped (1 small) 
1/4 ts Cinnamon; ground 
1/4 ts Cloves; ground 
1 tb Peanut butter 
1/4 ts Cumin; ground, -or- 
1 c Chicken broth 
1/4 ts Allspice; ground 
1  Chipotle chile; dried 
1 tb Sesame seed 
1 tb Pumpkin seeds; shelled 
4  Flour tortillas (see note 1) 
1 tb Almonds or walnuts; chopped

Syd.Bigger@salata.com (Syd Bigger)    NOTE #1: Flour tortillas should be 7 to 8-inches in diameter and be cut  into small pieces.    NOTE #2: 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.    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 8 Servings

Calories: 108
Calories from Fat: 70 (65%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 1.2g
Cholesterol 3.6mg		1 %
Sodium 634.3mg		22 %
Potassium 269.9mg		7 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 7.6g
Protein 1.8g		3 %
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Calories per serving: 108

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