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Chicken With Peanut Mole Sauce
Ingredients
- 4 lb chicken thighs or possibly breasts (skinned)
- 4 c. water
- 1 med carrot
- 3 stalk celery
- 1 sm onion
- 1 dsh pepper
- 3 slc bread (white)
- 4 Tbsp. peanut butter
- 3/4 tsp chili pwdr
- 1/4 tsp cumin
- 1 clv garlic
Directions
- Place first six ingredients in a large saucepan. Bring to boiling. Cover and simmer over low heat for 1 hour. Remove chicken. Remove bones from chicken and place chicken in a 2 qt casserole. Strain and defat broth.
- Put 2 c. in blender container and add in rest of ingredients. Blend till smooth. Turn into a saucepan and simmer till thickened, about 10 min.
- Pour over chicken in casserole and bake covered at 350 degrees 30 min or possibly till heated through. Use leftover broth to cook with rice. Serve mole over rice.
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