Sunday, January 15, 2012
Pollo en Mole de Cacahuate - Chicken With Peanut Mole Sauce
This is an authentic and traditional Mexican dish from the Oaxaca region.
Aaron's favorite chicken dish. I love all the mole sauces. They have an interesting contrast of spices, really unique.
1 chicken-cut up
8 cups water
4 stalks celery-whole
1tsp. dried parsley
1 small onion-diced
2tsp. chicken base or bouillon
1/4 tsp. pepper
1/2 of a 10oz. can of tomatoes with green chillies
2 slices bread-torn
2tbl. peanut butter
1/4 tsp. ground cloves
1/8tsp. black pepper
3/4 tsp chilli powder
1/2 tsp.mined garlic
In a large pot, place chicken, celery, carrot, onion, parsley, bouillon and 1/4tsp pepper.
Bring to boil . Cover and cook over low heat 2 to 2-1/2 hours,or until chicken is tender.
Remove chicken and place in a 2 quart casserole dish.
Strain broth, and reserve 1-1/2 cups for the sauce.
To prepare Mole de Cacahuate:
In a blender, add reserved broth, tomatoes with green chillies, bread and peanut butter.
Blend until smooth.
Pour onto a 2 quart saucepan. add 1/8 tsp. pepper, cloves, cinnamon, chilli powder and garlic.
Bring to a boil. Reduce heat, simmer for 15-20 minutes or until sauce thickens,stirring often.
Spoon Mole sauce over the chicken.
Bake at 350* for 30-40 minutes, or until heated through. Serve