Golden Poppies our State Wildflower

Sunday, January 26, 2014

TGGD Chicken With Peanut Mole Sauce RECIPE..HEARTY AND SPICY..Pollo en Mole de Cacahuate

This is simple and wonderful.
A great way to spice meals up mid week

feeds 6-8 persons with steamed rice or boiled potatoes

1 x 4 pound stewing chicken cut into segments drums sticks, thighs, breast & winglet
8 cups water/chicken stock

1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1/2 cup minced parsley

6 roasted tomatoes..halve and place on a greased cookie sheet and bake in 400f oven for 20-30 mins until skin chars, remove and allow to cool, remove skins
2 chipotle pepper minced
2 tbsp adobe sauce
2 slices white bread torn
2 tbsp creamy peanut butter (or any roasted nut butter)
4 whole cloves
3 whole black peppercorns
1/2inch stick cinnamon
3 cloves garlic smashed minced

 Place the chicken pieces in a large saucepan of Dutch oven and cover with water.
Add celery, carrots, onion, parsley and salt & pepper to taste.
Bring to boil and cover, simmer for 2 -2 1/2 hours or until chicken is tender.
Remove from heat and place the cooked chicken pieces in bowl while your strain the chicken stock, and skim off the fat.

Reserve 2 cups stock for the sauce and store the remaining broth for another dish.

The Mole de cacahuate:

In a blender, the chicken broth, roasted tomatoes, chipotle, bread and peanut butter and adobe sauce..blend until smooth .
Strain into a saucepan.
In a mortar and pestle or spice grinder, crush the cloves, peppercorns and cinnamon stick to a fine powder.
Add this to the sauce and add the garlic.
Bring ot a boil then reduce heat down to simmer and cook for 20 mins, or until thickened, stirring often.

Spoon the mole sauce over the chicken pieces, cover and bake in 350F oven for 30-40 mins until bubbling hot.
Serve with steamed rice and grilled vegetables

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