Chicken in mole sauce (mole poblano)

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.

Similar recipes