Pollo en Mole de Cacahuate\Chicken with Peanut Mole Sauce
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (4-pound) stewing chicken, cut up
- 8 cups water
- 4 stalks celery with leaves
- 1 medium carrot, sliced
- 1 small onion, cut up
- 2 sprigs parsley
- 2 teaspoons instant chicken bouillon granules
- 1/4 teaspoon pepper
- 1/2 of a 10-ounce can (2/3 cup) tomatoes with green chiles
- 2 slices white bread, torn
- 2 tablespoons creamy peanut butter
- 4 whole cloves
- 3 whole black peppercorns
- 1 (1/2-inch stick) cinnamon
- 3/4 teaspoon chili powder
- 1 small clove garlic, mlnced
Directions
Place chicken pieces in Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules, and pepper.
Bring to boiling. Cover and cook over low heat 2 to 2-1/2 hours or till chicken is tender.
Remove chicken pieces. Place in a 2-quart casserole. Strain broth; skim off fat.
Reserve 1-1/2 cups of the broth for sauce (cover and refrigerate remaining broth for another use).
To prepare mole de cacahuate: In blender container place the reserved chicken broth, tomatoes with green chiles, bread, and peanut butter.
Cover and blend till smooth. Turn into 2-quart saucepan.
With mortar and pestle crush cloves, peppercorns, and cinnamon well; add to saucepan along with chili powder and garlic.
Bring to boiling. Reduce heat and simmer, uncovered, 15 to 20 minutes or till thickened, stirring often.
Spoon mole de cacahuate over chicken in casserole.
Bake, covered, in 350-degree F. oven 30 to 40 minutes or till heated through.