Chicken in Mole Sauce

• 1 Chipotle Chili, dried
• 1/4 cup shortening
• 2 tablespoons red chilies, ground
• 2 cups chicken broth
• 4 Flour Tortillas *
• 1/4 cup tomato sauce
• 1/4 cup onion, chopped, 1 small
• 1 tablespoon raisins
• 1 tablespoon almonds or walnuts, chopped
• 1 tablespoon sesame seed
• 1 tablespoon pumpkin seeds, shelled
• 1 tablespoon peanut butter
• 1 1/2 teaspoon sugar
• 1 1/2 teaspoon oregano, ground
• 1 1/2 teaspoon cocoa
• 1/2 teaspoon anise seed
• 1/4 teaspoon cinnamon, ground
• 1/4 teaspoon cloves, ground
• 1/4 teaspoon nutmeg, ground
• 1/4 teaspoon allspice, ground
• 1/4 teaspoon ginger, ground
• 1/4 teaspoon cumin, ground OR
• 1/2 teaspoon cumin seed
• 1 cup chicken broth
• 8 chicken breast halves **

Instructions:
Yield: 8 servings * 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 tsp. 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.

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