Directions:
- Remove stems and seeds from chiles.
- Chop chiles, and combine with 1/2 cup hot water in a small bowl; cover and set aside 1 hour.
- Drain.
- Combine chicken and next 6 ingredients in a large Dutch oven; bring to a boil.
- Cover, reduce heat, and simmer 1 hour.
- Remove chicken and vegetables from broth; set aside. Strain broth; reserve 1 cup and return 2 cups to Dutch oven.
- Bone and chop chicken; return chicken and vegetables to Dutch oven.
- Combine chiles and reserved 1 cup of broth in container of an electric blender; process under smooth.
- Add peanut butter; process until smooth.
- Add to chicken mixture; stir well.
- Add salt, cinnamon, thyme, and cloves; stir well.
- Cover and simmer 30 minutes.
- Serve with rice and tortillas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 710.48 Kcal (2975 kJ) | ||
| Calories from fat | 426.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.37g | 73% | |
|---|---|---|---|
| Cholesterol | 235.35mg | 78% | |
| Sodium | 530.46mg | 22% | |
| Potassium | 852.42mg | 18% | |
| Total Carbs | 16.95g | 6% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 52.61g | 105% | |
| Vitamin C | 26.1mg | 43% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.4mg | 19% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 113.83 Kcal (477 kJ) | ||
| Calories from fat | 68.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 73% | |
|---|---|---|---|
| Cholesterol | 37.71mg | 78% | |
| Sodium | 84.99mg | 22% | |
| Potassium | 136.57mg | 18% | |
| Total Carbs | 2.72g | 6% | |
| Sugars | 0.85g | 21% | |
| Dietary Fiber | 0.72g | 18% | |
| Protein | 8.43g | 105% | |
| Vitamin C | 4.2mg | 43% | |
| Iron | 0.5mg | 19% | |
| Calcium | 14.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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