Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken In Mole Sauce' imprimido.

Receta Chicken In Mole Sauce
by Global Cookbook

Chicken In Mole Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 x Chipotle chile, dry
  • 1/4 c. Shortening or possibly lard
  • 2 Tbsp. Red chiles, grnd
  • 2 c. Chicken broth
  • 4 x Flour tortillas (see note 1)
  • 1/4 c. Tomato sauce
  • 1/4 c. Onion, minced (1 small)
  • 1 Tbsp. Raisins
  • 1 Tbsp. Almonds or possibly walnuts, minced
  • 1 Tbsp. Sesame seed
  • 1 Tbsp. Pumpkin seeds, shelled
  • 1 Tbsp. Peanut butter
  • 1 1/2 tsp Sugar
  • 1 1/2 tsp Oregano, grnd
  • 1 1/2 tsp Cocoa
  • 1/2 tsp Anise seed
  • 1/4 tsp Cinnamon, grnd
  • 1/4 tsp Cloves, grnd
  • 1/4 tsp Nutmeg, grnd
  • 1/4 tsp Allspice, grnd
  • 1/4 tsp Ginger, grnd
  • 1/4 tsp Cumin, grnd, -or possibly-
  • 1/2 tsp Cumin seed
  • 1 c. Chicken broth
  • 8 x Chicken breast halves (see note 2)

Direcciones

  1. NOTE #1: Flour tortillas should be 7 to 8-inches in diameter and be cut into small pcs.
  2. NOTE #2: Chicken breast halves should be boneless and the total weight should be about 4 lbs.
  3. Cover chile with hot water. Let stand till softened, about 1 hour. Drain and finely chop. Heat shortening in 3-qt saucepan over medium heat till warm. Cook and stir grnd red chiles in shortening till brown (add in about 1/4 t water to prevent scorching if necessary); cold. Stir in 2 c. of chicken broth. Stir in remaining ingredients except the remaining 1 c. of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 min, stirring occasionally; cold. Place a small amount of the sauce into a blender container. Cover and blend on high speed till smooth.
  4. Repeat with the remaining sauce. Heat 1 c. 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 till done, about 1 hour. Remove chicken to serving dish and keep hot. Measure the cooking liquid. In skillet combine 1 c. of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.