“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.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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