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Add a photoServings: 12
Ingredients
- 4 lbs. chicken thighs or possibly breasts (skinned)
- 4 c. water
- 1 med. carrot
- 3 stalks celery
- 1 sm. onion
- Dash pepper
- 3 slices bread (white)
- 4 tbsp. peanut butter
- 3/4 teaspoon chili pwdr
- 1/4 teaspoon cumin
- 1 clove garlic
Directions
- Place first six ingredients in a large saucepan. Bring to boiling. Cover and simmer over low heat for 1 hour. Remove chicken. Remove bones from chicken and place chicken in a 2 qt casserole.
- Strain and defat broth. Put 2 c. in blender container and add in rest of ingredients. Blend till smooth.
- Turn into a saucepan and simmer till thickened, about 10 min. Pour over chicken in casserole and bake covered at 350 degrees 30 min or possibly till heated through.
- Use leftover broth to cook with rice. Serve mole over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 12 servings | |
| Calories 290 | |
| Calories from Fat 187 | 64% |
| Total Fat 20.93g | 26% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.26g | |
| Cholesterol 100mg | 33% |
| Sodium 132mg | 6% |
| Potassium 311mg | 9% |
| Total Carbs 2.65g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.96g | 1% |
| Protein 22.0g | 35% |
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