From the Pantry Butler kitchen
Chicken Mole
Chili powder, cocoa, garlic powder, and peanut butter make a traditional Mexican chicken dish. Serve it with brown rice for a mid-week dinner. USDA MyPlate Kitchen — Pictorial Recipes — Oregon State University Cooperative Extension Service — Oregon Family Nutrition Program — Recipe submitted by Lynn Myers Steele, 2000 (public domain), via myplate.food
Ingredients
- 1 fryer chicken, cut into pieces, skin and fat removed
- 5 cups water
- 4 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cocoa, unsweetened
- 10 tablespoons flour
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup water
- 1 tablespoon creamy peanut butter
- 1/4 cup water
Method
- Wash hands with soap and water.
- Place chicken in a large pot with the 1/4 cup of water.
- Cover and simmer until tender, about 45 minutes.
- In a medium bowl, mix chili powder, oregano, cocoa, flour (1/2 cup plus 2 tablespoons), pepper, and garlic powder along with 1 cup of water.
- Add mixture from step 2 to chicken in pot; mix well.
- Add peanut butter and 5 cups of water to chicken in pot; mix well.
- Bring to a boil.
- Reduce heat to medium.
- Cook for 10 to 15 minutes.
- Stir and serve immediately.
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