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Chicken with Peanut Mole Sauce

1 4 lb. chicken, cut up
8 cups water
4 stalks celery with leaves
1 med. carrot, sliced
1 small onion, cut up
2 sprigs parsley
2 cubes chicken bouillon
1 can ro-tel
2 slices torn white bread
2 tbsp. creamy peanut butter
4 whole cloves
3 whole black peppercorns
1/2 inch stick of cinnamon
1 tsp. chili powder
1 clove garlic, minced

Place chicken pieces in Dutch oven with water.  Add celery, carrot, onion, parsley, bouillon
and pepper.  Bring to a boil.  Cover and cook on low heat 2-2 1/2 hours or until chicken is tender.  
Remove chicken pieces and place in a 2-quart casserole.  Strain broth and skim off fat. 
Reserve 1 1/2 cups of broth for the sauce, save the rest for another use.  
Put the broth, ro-tel, bread and peanut butter in a blender and blend until smooth.  
Turn into a saucepan.  Crush cloves, peppercorns and cinnamon well with a mortar and pestle
and add to sauce along with the chili powder and garlic.  Bring to a boil.  Reduce heat and simmer,
uncovered for 15 to 20 minutes or until thickened, stirring often.  Spoon sauce over chicken in
the casserole.  Bake, covered in a 350 oven 30-40 minutes, or until chicken is heated through.
6-8 servings.


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