You are here

Chicken With Peanut Mole Sauce

Mexican.Chef's picture
Ingredients
  Stewing chicken 4 Pound, cut up (1 Whole)
  Water 8 Cup (128 tbs)
  Celery stalks with leaves 4
  Carrot 1 Medium, sliced
  Onion 1 Small, cut up
  Parsley sprigs 2
  Instant chicken bouillon granules 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned tomatoes with green chilies 5 Ounce (1/2 Of A 10 Ounce Can)
  White bread slices 2 , torn
  Creamy peanut butter 2 Tablespoon
  Whole cloves 4
  Whole black peppercorns To Taste
  Cinnamon stick 1⁄2 Inch
  Chili powder 3⁄4 Teaspoon
  Garlic clove 1 Small, minced
Directions

Place chicken pieces in Dutch oven with water.
Add celery, carrot, onion, parsley, bouillon granules, and pepper.
Bring to boiling.
Cover and cook over low heat 2 to 2 1/2 hours or till chicken is tender.
Remove chicken pieces.
Place in a 2-quart casserole.
Strain broth; skim off fat.
Reserve 1 1/2 cups of the broth for sauce (cover and refrigerate remaining broth for another use).
To prepare mole cacahuete, in blender container place the reserved chicken broth, tomatoes with green chilies, bread, and peanut butter.
Cover and blend till smooth.
Turn into 2-quart saucepan.
With mortar and pestle crush cloves, peppercorns, and cinnamon well; add to saucepan along with chili powder and garlic.
Bring to boiling.
Reduce heat and simmer, uncovered, 15 to 20 minutes or till thickened, stirring often.
Spoon mole cacahuete over chicken in casserole.
Bake, covered, in 350┬░ oven 30 to 40 minutes or till heated through.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

Rate It

Your rating: None
4.1
Average: 4.1 (15 votes)