Pollo en Mole de Cacahuate\Chicken with Peanut Mole Sauce

Ingredients

 * 1 (4-pound) stewing chicken, cut up
 * 8 cups water
 * 4 stalks celery with leaves
 * 1 medium carrot, sliced
 * 1 small onion, cut up
 * 2 sprigs parsley
 * 2 teaspoons instant chicken bouillon granules
 * 1/4 teaspoon pepper
 * 1/2 of a 10-ounce can (2/3 cup) tomatoes with green chiles
 * 2 slices white bread, torn
 * 2 tablespoons creamy peanut butter
 * 4 whole cloves
 * 3 whole black peppercorns
 * 1 (1/2-inch stick) cinnamon
 * 3/4 teaspoon chili powder
 * 1 small clove garlic, mlnced

Directions

 * 1) Place chicken pieces in Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules, and pepper.
 * 2) Bring to boiling. Cover and cook over low heat 2 to 2-1/2 hours or till chicken is tender.
 * 3) Remove chicken pieces. Place in a 2-quart casserole. Strain broth; skim off fat.
 * 4) Reserve 1-1/2 cups of the broth for sauce (cover and refrigerate remaining broth for another use).
 * 5) To prepare mole de cacahuate: In blender container place the reserved chicken broth, tomatoes with green chiles, bread, and peanut butter.
 * 6) Cover and blend till smooth. Turn into 2-quart saucepan.
 * 7) With mortar and pestle crush cloves, peppercorns, and cinnamon well; add to saucepan along with chili powder and garlic.
 * 8) Bring to boiling. Reduce heat and simmer, uncovered, 15 to 20 minutes or till thickened, stirring often.
 * 9) Spoon mole de cacahuate over chicken in casserole.
 * 10) Bake, covered, in 350-degree F. oven 30 to 40 minutes or till heated through.

Contributed by
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