Todd’s Chicken with Peanut Mole Sauce

By Todd Lockwood, © Copyright 2010, All Rights Reserved.

Ingredients

• 4 lbs. chicken thighs or breasts (skinned)
• 4 cups water
• 1 med. carrot
• 3 stalks celery
• 1 sm. onion
• Dash pepper
• 3 slices bread (white)
• 4 tbsp. peanut butter
• 3/4 tsp. chili powder
• 1/4 tsp. cumin
• 1 clove garlic

Directions

1. Place first six ingredients in a large sauce pan and bring to a boil. Cover and simmer over low heat for 1 hour.
   
2. Remove chicken from the sauce pan, and then de-bone the chicken and place the chicken pieces in a 2 quart casserole.
3. Strain fat from the broth. Put 2 cups in blender container and add rest of ingredients. Blend until smooth.
4. Turn into a sauce pan and simmer until thickened, about 10 minutes.
   
5. Pour over chicken in casserole and bake covered at 350 degrees 30 minutes or until heated through.
6. Use leftover broth to cook with rice. Serve mole over rice.

Advertisement