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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Chicken Mole

Cummulative Rating
N/A
Servings
Serves 8
Difficulty
Medium

Ingredients

1/2 cup shortening
1/4 cup chili powder
2 cups gf chicken broth
12 gf corn tortillas, cut into small pieces
1/2 cup tomato sauce
1 onion, chopped
2 cloves garlic, minced
2 jalapenos, seeded and minced
2 Tablespoons raisins
2 Tablespoons almonds, chopped
2 Tablespoons sesame seeds
2 Tablespoons pumpkin seeds
2 Tablespoons gf peanut butter
1 Tablespoon sugar
1 Tablespoon ground oregano
1 Tablespoon cocoa
1 teaspoon anise seed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2 cups gf chicken broth
8 chicken breasts, boned

Directions

Heat shortening in a large skillet over medium heat until hot. Add chili powder and saute until browned, be careful not to burn. Add 2 cups chicken broth and remaining ingredients except last 2 cups of broth and chicken. Bring to a boil, reduce heat to a simmer and cood uncovered for 1 hour. Let cool. Pour a small amount of sauce into a blender and blend on high speed until smooth. Repeat until all sauce is blended. Add 2 cups of sauce and the 2 cups of broth back to the skillet and bring to a boil. Reduce heat to a simmer. Place chicken breasts skin side up in a single layer on top the sauce. Cover and simmer for 1 hour. Add remaining sauce, heat through and serve.