| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 8 | Servings | |
INGREDIENTS
| 1 | Chipotle chile, dried | |
| 1/4 | c | Shortening or lard |
| 2 | T | Red chiles, ground |
| 2 | c | Chicken broth |
| 4 | Flour tortillas, see note 1 | |
| 1/4 | c | Tomato sauce |
| 1/4 | c | Onion, chopped 1 small |
| 1 | T | Raisins |
| 1 | T | Almonds or walnuts, chopped |
| 1 | T | Sesame seed |
| 1 | T | Pumpkin seeds, shelled |
| 1 | T | Peanut butter |
| 1 1/2 | t | Sugar |
| 1 1/2 | t | Oregano, ground |
| 1 1/2 | t | Cocoa |
| 1/2 | t | Anise seed |
| 1/4 | t | Cinnamon, ground |
| 1/4 | t | Cloves, ground |
| 1/4 | t | Nutmeg, ground |
| 1/4 | t | Allspice, ground |
| 1/4 | t | Ginger, ground |
| 1/4 | t | Cumin, ground -or- |
| 1/2 | t | Cumin seed |
| 1 | c | Chicken broth |
| 8 | Chicken breast halves, see | |
| note 2 |
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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 111
Total Fat: 12.5g
Cholesterol: 40.1mg
Sodium: 590mg
Potassium: 316.7mg
Carbohydrates: 21g
Fiber: 1.7g
Sugar: 3.9g
Protein: 18.9g