Chicken in Mole Sauce

Title: Chicken in Mole Sauce
Categories: Chicken, Sauces, Tex-mex
Yield: 8 servings

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

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.