POLO CON MOLE|
(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
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.
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