1/4 cup
chili powder 1/2 cup shortening
4 cups
chicken broth 12 flour tortillas, cut into small pieces
1/2 cup tomato sauce
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, finely chopped
2 tablespoons raisins
2 tablespoons chopped almonds or 2 tablespoons chopped walnuts
2 tablespoons
sesame seeds 2 tablespoons hulled
pumpkin seeds 2 tablespoons 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 nutmeg 1/2 teaspoon
ground allspice 1/2 teaspoon
ground ginger 1/2 teaspoon
ground cumin 8 chicken breasts, boned
Heat shortening in 12-inch skillet over medium heat until hot. Cook and stir chili powder into shortening until brown. (Add about ½ teaspoon water to prevent scorching if necessary.) Cool. Stir in 2 cups of chicken broth. Add remaining ingredients except 2 cups of broth and the chicken. Heat to boiling; reduce heat. Simmer uncovered for 1 hour. Cool.
Pour a small amount of sauce at a time into blender container. Cover and blend on high speed until smooth. Heat 2 cups of the sauce and the remaining broth to boiling in 12-inch skillet; reduce heat. Arrange chicken skin side up in single layer in skillet. Cover and simmer until done, about 1 hour. Add remaining sauce; heat until hot.
