1 Chipotle Chile; Dried
1 1/2 ts Oregano; Ground
1/4 c Shortening Or Lard
1 1/2 ts Cocoa
2 tb Red Chiles; Ground
1/2 ts Anise Seed
2 c Chicken Broth
1/4 ts Cinnamon; ground
4 Flour Tortillas; *
1/4 ts Cloves; Ground
1/4 c Tomato Sauce
1/4 ts Nutmeg; Ground
1/4 c Onion; Chopped, 1 small
1/4 ts Allspice; Ground
1 tb Raisins
1/4 ts Ginger; Ground
1 tb Almonds Or Walnuts; Chopped
1/4 ts Cumin; Ground, OR
1 tb Sesame Seed
1/2 ts Cumin Seed
1 tb Pumpkin Seeds; Shelled
1 c Chicken Broth
1 tb Peanut Butter
8 Chicken Breast Halves; **
1 1/2 ts Sugar
* Flour tortillas should be 7 to 8-inches in diameter and be cut into
** Chicken breast halves should be boneless and the total weight should
be about 4 pounds.
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.
