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Receta Chicken In Mole Sauce (Mole Poblano)
by Global Cookbook

Chicken In Mole Sauce (Mole Poblano)
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Ingredientes

  • 1/2 c. Lard or possibly shortening
  • 1/4 c. Chili pwdr
  • 2 c. Chicken Broth
  • 12 x Flour tortillas cut into small pcs
  • 1 med Onion, minced, (about 1/2 c.)
  • 2 x Cloves garlic, finely minced
  • 2 Tbsp. Rasins
  • 2 Tbsp. Minced almonds or possibly walnuts
  • 2 Tbsp. Sesame seed
  • 2 Tbsp. Pumpkin seeds
  • 2 Tbsp. Peanut butter
  • 1 Tbsp. Sugar
  • 1 Tbsp. Grnd oregano
  • 1 Tbsp. Cocoa
  • 1 tsp Anise seed
  • 1/2 tsp Grnd cinnamon
  • 1/2 tsp Grnd cloves
  • 1/2 tsp Grnd nutmeg
  • 1/2 tsp Grnd allspice
  • 1/2 x Grnd ginger
  • 1/2 tsp Grnd cumin Or possibly 1 tsp. cumin seed
  • 2 c. Chicken Broth, (no not a mis-print)
  • 8 x Chicken breasts, boned

Direcciones

  1. Heat lard in 12 inch skillet over medium heat till warm. Cook and stir chili pwdr in lard till brown. (Add in about 1/2 tsp. water to prevent scorching if necessary.) Cold.
  2. Stir in 2 c. of the Chicken Broth. Add in remaining ingredients. (Except the other 2 c. chicken broth and the chicken.) Heat to boiling; reduce heat.
  3. Simmer uncovered 1 hour. Cold
  4. Pour a small amount of the sauce at a time into blender container. Cover and blend on high till smooth.
  5. Heat 2 c. of the sauce and the remaining 2 c. of the chicken broth to boiling in a 12 inch skillet; reduce heat.
  6. Arrange chicken skin sides up in single layer in the skillet. Cover and simmer till done; about 1 hour.
  7. Add in remaining sauce; heat till warm.
  8. Serves 8.