| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Chipotle chile; dried |
| 1/4 |
c |
Shortening or lard |
| 2 |
tb |
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 |
tb |
Raisins |
| 1 |
tb |
Almonds or walnuts; chopped |
| 1 |
tb |
Sesame seed |
| 1 |
tb |
Pumpkin seeds; shelled |
| 1 |
tb |
Peanut butter |
| 1 1/2 |
ts |
Sugar |
| 1 1/2 |
ts |
Oregano; ground |
| 1 1/2 |
ts |
Cocoa |
| 1/2 |
ts |
Anise seed |
| 1/4 |
ts |
Cinnamon; ground |
| 1/4 |
ts |
Cloves; ground |
| 1/4 |
ts |
Nutmeg; ground |
| 1/4 |
ts |
Allspice; ground |
| 1/4 |
ts |
Ginger; ground |
| 1/4 |
ts |
Cumin; ground, -or- |
| 1/2 |
ts |
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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