Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Lard or shortening |
| ¼ cup | Chili powder |
| 2 cups | Chicken Broth |
| 12 \N | Flour tortillas cut into small pieces |
| 1 medium | Onion; chopped, (about 1/2 cup) |
| 2 \N | Cloves garlic; finely chopped |
| 2 tablespoons | Rasins |
| 2 tablespoons | Chopped almonds or walnuts |
| 2 tablespoons | Sesame seed |
| 2 tablespoons | Pumpkin seeds |
| 2 tablespoons | Peanut butter |
| 1 tablespoon | Sugar |
| 1 tablespoon | Ground oregano |
| 1 tablespoon | Cocoa |
| 1 teaspoon | Anise seed |
| ½ teaspoon | Ground cinnamon |
| ½ teaspoon | Ground cloves |
| ½ teaspoon | Ground nutmeg |
| ½ teaspoon | Ground allspice |
| ½ \N | Ground ginger |
| ½ teaspoon | Ground cumin OR 1 teaspoon cumin seed |
| 2 cups | Chicken Broth; (no not a mis-print) |
| 8 \N | Chicken breasts; boned |
Heat lard in 12 inch skillet over medium heat until hot. Cook and stir chili powder in lard until brown. (Add about ½ 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 <ambaker@...> on Sep 29, 1998, converted by MM_Buster v2.0l.