Southwestern Recipes
Pollo con Mole (Chicken with Mole Sauce)
Ingredients
- About 4 pounds chicken pieces or 1 cooked chicken, shredded
- 6 cups water
- 3/4 teaspoon salt
- 3 tablespoons vegetable oil
- 3 tablespoons peanut butter
- 4 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1 teaspoon poultry seasoning
- 1 teaspoon sage
- 1 teaspoon black pepper
- 1 chicken bouillon cube
- 3 cups reserved chicken broth
Instructions
- 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, reserving broth.
- Heat oil in Dutch oven. Add peanut butter; cook and stir until foaming. Remove from heat.
- Mix flour and chili powder together. 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 for 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, for 15 minutes.
- If desired, sprinkle with sesame seed.
- Serve with Mexican rice.