Please Visit Our Sister Sites:

(Chicken With Mole Sauce)
about 4 lb. chicken pieces or
1 cooked chicken, shredded
6 c. water
3/4 tsp. salt
3 Tbsp. oil
3 Tbsp. peanut butter
4 Tbsp. flour
4 Tbsp. chili powder
1 tsp. each: thyme, cumin,
poultry seasoning, sage and
black pepper
1 chicken bouillon cube
3 c. reserved chicken broth

Wash chicken pieces; combine chicken with water and salt
in Dutch oven. Heat to boiling; reduce heat and boil gently,
covered, for 25 minutes. Drain chicken; reserve broth; heat
oil in Dutch oven. Add peanut butter; cook and stir until
foaming. Remove from heat; mix flour and chili powder togeth-
er. Add to peanut butter mixture and stir until smooth. Stir
in bouillon cube, ground cumin, thyme, poultry seasoning, sage
and black pepper.
Add 3 cups reserved chicken and broth; cook 5 minutes
over medium heat, stirring occasionally. Remove skin from
chicken, except from drumsticks. Add chicken to mole sauce
mixture; heat to boiling. Reduce heat and simmer, covered, 15
minutes. If desired, sprinkle with sesame seed. Serve with
Mexican rice or mashed potatoes and green beans or green salad
or potato salad.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!