Recipes from Mexico :: Mexican Main Dishes Poultry
About 4 lbs. chicken pieces or 1 cooked chicken, shredded
6 c. water
3/4 tsp. salt
3 Tbsp. canola (or other vegetable) oil
3 Tbsp. peanut butter
4 Tbsp. flour
4 Tbsp. chili powder
1 tsp. thyme
1 tsp. cumin
1 tsp. poultry seasoning
1 tsp. sage
1 tsp. 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 mins.
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 c. reserved chicken and broth; cook 5 mins. over med. 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 mins.
If desired, sprinkle and distribute with sesame seed.
Serve with Mexican rice.
