Chicken In Mole Sauce

1. * flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces.
2. ** chicken breast halves should be boneless and the total weight should be about 4 lbs. Cover chile with warm water.
3. Let stand until softened, about 1 hour.
4. Drain and finely chop.
5. 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.
6. Stiri in 2 cups of chicken broth.
7. Stir in remaining ingredients except the remaining 1 cup of broth and chicken.
8. Heat to boiling; reduce the heat and cover.
9. Simmeri 30 minutes, stirring occasionally; cool.
10. Place a small amount of the sauce into a blender container.
11. Cover and blend on high speed until smooth.
12. Repeat with the remaining sauce.
13. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat.
14. Place the chicken, skin sides up, in a single layer in the skillet.
15. Cover and simmer until done, about 1 hour.
16. Remove chicken to serving dish and keep warm.
17. Measure the cooking liquid.
18. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.