Chicken With Peanut Mole Sauce Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 1 4-pound stewing chicken, cut up | ||
| Water | 8 Cup (16 tbs) | |
| 4 stalks celery with leaves | ||
| Carrot | 1 Medium, sliced | |
| 1 small onion, cut up | ||
| Parsley sprigs | 2 | |
| 2 teaspoons instant chicken bouillon granules | ||
| Pepper | 1/4 Teaspoon | |
| Green tomatoes | 1/2 Ounce | |
| White bread slice | 2 | |
| Creamy peanut butter | 2 Tablespoon | |
| Whole Cloves | 4 | |
| Whole black peppercorns | 3 To taste | |
| Cinnamon | 1/2 Inch | |
| Chili powder | 3/4 Teaspoon | |
| Garlic | 1 Clove (5gm), 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.
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.
Chef
