Chicken In Mole Sauce (mole Poblano) Recipe

Chicken In Mole Sauce (mole Poblano) Recipe

Yield: 1 Servings
Recipe by luhu.jp

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

Directions:

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 on Sep 29, 1998,
converted by MM_Buster v2.0l.


Source from luhu.jp