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Chicken In Mole Sauce (mole Poblano)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

1/2	c	Lard or shortening
1/4	c	Chili powder
2	c	Chicken Broth
12		Flour tortillas cut into
		small pieces
1		Onion, chopped about 1/2
		cup
2		Cloves garlic, finely
		chopped
2	T	Rasins
2	T	Chopped almonds or walnuts
2	T	Sesame seed
2	T	Pumpkin seeds
2	T	Peanut butter
1	T	Sugar
1	T	Ground oregano
1	T	Cocoa
1	t	Anise seed
1/2	t	Ground cinnamon
1/2	t	Ground cloves
1/2	t	Ground nutmeg
1/2	t	Ground allspice
1/2		Ground ginger
1/2	t	Ground cumin OR 1 teaspoon
		cumin seed
2	c	Chicken Broth, no not a
		mis-print
8		Chicken breasts, boned

INSTRUCTIONS

Heat lard in 12 inch skillet over medium heat until hot. Cook and stir
chili powder in lard until brown. (Add about 1/2 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@calweb.com> on Sep 29,  1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2978 Calories From Fat: 1505 Total Fat: 169.9g Cholesterol: 349.8mg Sodium: 5047.4mg Potassium: 3713mg Carbohydrates: 209.1g Fiber: 37.6g Sugar: 36.9g Protein: 166.4g