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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 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: http://www.cookbooks.com 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. |