Chicken in Mole Sauce Recipe

Name: Chicken in Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each chipotle chili peppers dried; 1/4 cup vegetable shortening; 2 tablespoons red chili peppers ground; 2 cups chicken broth; 4 each flour tortillas; 1/4 cup tomato sauce; 1/4 cup onions chopped; 1 tablespoon raisins, seedless; 1 tablespoon walnuts chopped; 1 tablespoon sesame seeds; 1 tablespoon pepitas (pumpkin seeds) shelled; 1 tablespoon peanut butter; 1 1/2 teaspoons sugar; 1 1/2 teaspoons oregano ground; 1 1/2 teaspoons cocoa powder; 1/2 teaspoon star anise; 1/4 teaspoon cinnamon; 1/4 teaspoon cloves, ground; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice ground; 1/4 teaspoon ginger ground; 1/4 teaspoon cumin ground; 1 cup chicken broth; 8 each chicken breast halves, boneless, skinless **

Servings: persons

1 each chipotle chili peppers dried
1/4 cup vegetable shortening
2 tablespoons red chili peppers ground
2 cups chicken broth
4 each flour tortillas
1/4 cup tomato sauce
1/4 cup onions chopped
1 tablespoon raisins, seedless
1 tablespoon walnuts chopped
1 tablespoon sesame seeds
1 tablespoon pepitas (pumpkin seeds) shelled
1 tablespoon peanut butter
1 1/2 teaspoons sugar
1 1/2 teaspoons oregano ground
1 1/2 teaspoons cocoa powder
1/2 teaspoon star anise
1/4 teaspoon cinnamon
1/4 teaspoon cloves, ground
1/4 teaspoon nutmeg
1/4 teaspoon allspice ground
1/4 teaspoon ginger ground
1/4 teaspoon cumin ground
1 cup chicken broth
8 each chicken breast halves, boneless, skinless **

1
** Chicken breast halves should be boneless and the total weight should be about 4 lbs.
2
Cover chile with warm water.
3
Let stand until softened, about 1 hour.
4
Drain and finely chop.
5
Heat shortening in 3-quart saucepan over medium heat until hot.
6
Cook and stir ground red chiles in shortening until brown (add about 1/4 teaspoon water to prevent scorching if necessary); cool.
7
Stir in 2 cups of chicken broth.
8
Stir in remaining ingredients except the remaining 1 cup of broth and chicken.
9
Heat to boiling; reduce the heat and cover.
10
Simmer 30 minutes, stirring occasionally; cool.
11
Place a small amount of the sauce into a blender container.
12
Cover and blend on high speed until smooth.
13
Repeat with the remaining sauce.
14
Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat.
15
Place the chicken, skin sides up, in a single layer in the skillet.
16
Cover and simmer until done, about 1 hour.
17
Remove chicken to serving dish and keep warm.
18
Measure the cooking liquid.
19
In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

1097

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 each chipotle chili peppers dried, 1/4 cup vegetable shortening, 2 tablespoons red chili peppers ground, 2 cups chicken broth, and more.

Yes, Chicken in Mole Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken in Mole Sauce

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