Mole, an exceptional sauce originating in Mexico’s ancient past, is made with spices, raisins and other ingredients. The flavor is deep, rich and intense, adding a greatness to bland meats like chicken or turkey. Chicken in Mole Sauce is a treat, with roots in Aztec culinaria.
Using many ingredients, this spicy sauce offers an incredible dining experience to be savored in Chicken in Mole Sauce.
- 1 chipotle chile; dried
- 1/4 Cup shortening or lard
- 2 Tablespoons red chiles; ground
- 2 Cups chicken broth
- 4 flour tortillas; *
- 1/4 Cup tomato sauce
- 1/4 Cup onion; chopped, 1 small
- 1 Tablespoon raisins
- 1 Tablespoon almonds or walnuts; chopped
- 1 Tablespoon sesame seed
- 1 Tablespoon pumpkin seeds; shelled
- 1 Tablespoon peanut butter
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons oregano; ground
- 1 1/2 teaspoons cocoa, unsweetened
- 1/2 teaspoon anise seed
- 1/4 teaspoon cinnamon; ground
- 1/4 teaspoon cloves; ground
- 1/4 teaspoon nutmeg; ground
- 1/4 teaspoon allspice; ground
- 1/4 teaspoon ginger; ground
- 1/4 teaspoon cumin; ground, or
- 1/2 teaspoon cumin seed
- 1 Cup chicken broth
- 8 chicken breast halves; **
- * 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 pounds.
- 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 Tablespoon 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.
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