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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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For authenticity, leave out the peanut butter. Use your molcajete to grind the chilis. Then add the broth. Prep time includes cooking time for chicken. Ingredients:
1 large chicken, quartered |
6 dried ancho chiles |
1/2 cup water, hot |
2 medium onions, quartered |
1/2 green pepper, cut into strips |
2 carrots, cut into 4 pieces |
1 teaspoon dried whole coriander seed |
1 (10 3/4 ounce) can chicken broth |
3 1/2 cups water |
1/4 cup peanut butter |
1/2 teaspoon salt |
1/4 teaspoon cinnamon, ground |
1/4 teaspoon dried whole thyme |
1/8 teaspoon clove, ground |
rice, hot, cooked |
tortilla |
Directions:
1. Remove stems and seeds from chiles.
2. Chop chiles, and combine with 1/2 cup hot water in a small bowl; cover and set aside 1 hour.
3. Drain.
4. Combine chicken and next 6 ingredients in a large Dutch oven; bring to a boil.
5. Cover, reduce heat, and simmer 1 hour.
6. Remove chicken and vegetables from broth; set aside. Strain broth; reserve 1 cup and return 2 cups to Dutch oven.
7. Bone and chop chicken; return chicken and vegetables to Dutch oven.
8. Combine chiles and reserved 1 cup of broth in container of an electric blender; process under smooth.
9. Add peanut butter; process until smooth.
10. Add to chicken mixture; stir well.
11. Add salt, cinnamon, thyme, and cloves; stir well.
12. Cover and simmer 30 minutes.
13. Serve with rice and tortillas.
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