Easy Chicken Mole
Makes 4 to 6 servings
4 cups water
2 pounds bone-in chicken pieces
1 small white onion, chopped
4 ribs celery, chopped
1/2 a green bell pepper, chopped
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 tablespoons chilli powder
2 tablespoons creamy peanut butter
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
In a large saucepan, place the water, chicken, onion,
celery, bell pepper and 1/4 teaspoon salt. Bring to a
boil, then reduce heat to low. Cover and simmer for 20
to 25 minutes or until the chicken is tender.
Remove chicken from the broth and let it cool. Reserve the
broth and vegetables. Skin, bone and shred the chicken.
Set chicken aside.
In a large skillet, heat the oil over medium heat. Mix
the flour into the oil to form a paste. Stir constantly until it
turns a light brown color. Add the chilli powder, peanut butter,
garlic, cumin and salt.
Mix in the reserved broth and simmer for 5 minutes.
Add the cooked chicken and simmer for 5 more minutes.
Serve in a large bowls.
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