Chicken Mole

60 min · Serves 6

Based on a recipe from Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000, via USDA MyPlate Kitchen

What goes in

• 1fryer chicken, cut into pieces, skin and fat removed
• 6¼ cupswater
• 59.1 mlchili powder
• 4.9 mloregano
• 4.9 mlunsweetened cocoa
• 147.9 mlflour
• 4.9 mlblack pepper
• 4.9 mlgarlic powder
• 14.8 mlcreamy peanut butter

How to cook it

1. Put the chicken pieces into a large pot with 1/4 cup of water.
2. Cover the pot and simmer the chicken for about 45 minutes until it is tender.
3. In a separate bowl, whisk together the chili powder, oregano, cocoa, flour, black pepper, garlic powder, and 1 cup of water until smooth.
4. Pour this spice mixture into the pot with the chicken and stir well to combine.
5. Stir in the peanut butter and the remaining 5 cups of water.
6. Bring the liquid to a boil.
7. Lower the heat to medium and let the sauce simmer for 10 to 15 minutes.
8. Give the dish a final stir and serve it right away.

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