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 ==
# Place chicken pieces in Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules, and pepper. 
# Bring to boiling. Cover and cook over low heat 2 to 2-1/2 hours or till chicken is tender. 
# Remove chicken pieces. Place in a 2-quart casserole. Strain broth; skim off fat. 
# Reserve 1-1/2 cups of the broth for sauce (cover and refrigerate remaining broth for another use).
# To prepare mole de cacahuate: In blender container place the reserved chicken broth, tomatoes with green chiles, bread, and peanut butter. 
# Cover and blend till smooth. Turn into 2-quart saucepan. 
# With mortar and pestle crush cloves, peppercorns, and cinnamon well; add to saucepan along with chili powder and garlic. 
# Bring to boiling. Reduce heat and simmer, uncovered, 15 to 20 minutes or till thickened, stirring often. 
# Spoon mole de cacahuate over chicken in casserole. 
# Bake, covered, in 350-degree F. oven 30 to 40 minutes or till heated through.
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== Contributed by: ==
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
* World Recipes Y-Group
Category:World Recipes
Category:Recipes that need photos