Chicken In Mole Sauce

chicken, main dish, sauces

1 chipotle chile; dried
1/4 cup shortening or lard
2 tablespoon red chiles; ground
2 cup 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 teaspoon sugar
1 1/2 teaspoon oregano; ground
1 1/2 teaspoon cocoa
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 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.