Chicken With Peanut Mole Sauce Recipe
Here I am, leaking out my family's Chicken With Peanut Mole Sauce recipe only for you. Better try it and let me know your views. Pamper everyone with Chicken With Peanut Mole Sauce as Main Dish. It is tasty as well as a High Protein dish. Stock up on bags full of chicken as you will want to make this Chicken With Peanut Mole Sauce a lot. You owe me a thanks for sharing this recipe.
Ingredients
1 4-pound stewing chicken, cut up
8 cups water
4 stalks celery with leaves
1 medium carrot, sliced
1 small onion, cut up
2 sprigs parsley
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
1/2 of a 10-ounce can tomatoes with green chilies
2 slices white bread, torn
2 tablespoons creamy peanut butter
4 whole cloves
3 whole black peppercorns
1/2 inch stick cinnamon
3/4 teaspoon chili powder
1 small clove garlic, 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.
