1 chipotle chile, dried
1/4 cup shortening or lard
2 tbsp red chiles, ground
2 cup chicken broth
4 flour tortillas, *
1/4 cup tomato sauce
1/4 cup onion, chopped, 1 small
1 tbsp raisins
1 tbsp almonds or walnuts, chopped
1 tbsp sesame seed
1 tbsp pumpkin seeds, shelled
1 tbsp peanut butter
1 1/2 tsp sugar
1 1/2 tsp oregano, ground
1 1/2 tsp cocoa
1/2 tsp anise seed
1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp allspice, ground
1/4 tsp ginger, ground
1/4 tsp cumin, ground, or
1/2 tsp cumin seed
1 cup chicken broth
8 chicken breast halves, **
Directions
* Flour tortillas should be 7 to 8-inches in diameter and be cut
into
small pieces. ** 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.
Servings: 8 servings
Chicken In Mole Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Food historians have traced the existance of recipes way back into history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, old cook books were just very basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Additionally, he informs us how the early Romans were skilled in the use of a good variety of herbs, including some familiar names for example thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas created an eruption in manuscripts on food, many of which are now in private cookery archives. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken In Mole Sauce recipe.
