My Recipes


User: nnss

Yield: 8 servings

Categories: main dish, mexican, poultry, spices

amount unit name
1 chipotle chile dried
1/4 C shortening or lard
2 TB red chiles ground
2 C chicken broth
4 flour tortillas *
1/4 C tomato sauce
1/4 C onion chopped, 1 small
1 TB raisins
1 TB almonds or walnuts chopped
1 TB sesame seed
1 TB pumpkin seeds shelled
1 TB peanut butter
1 1/2 TS sugar
1 1/2 TS oregano ground
1 1/2 TS cocoa
1/2 TS anise seed
1/4 TS cinnamon ground
1/4 TS cloves ground
1/4 TS nutmeg ground
1/4 TS allspice ground
1/4 TS ginger ground
1/4 TS cumin ground, or
1/2 TS cumin seed
1 C chicken broth
8 chicken breast halves **


* Flour tortillas should be 7 to 8-inches in diameter and be cut
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.