Ingredients:
3- Cups Chile Colorado http://lamexicanitakitchen.blogspot.com/2014/01/test-post.html
8-Chicken Thighs
Season with salt, ground Cumin, powder Garlic and Onion
Creamy Peanut Butter
Abuelita Chocolate
Chicken Broth
Fry the chicken thighs and season once you turn the meat over with salt, ground cumin, powder garlic and onion.
Fry Chicken to 180 degree.
For this step you have a choice. You can either add Mole Poblano to cooked chicken thighs or remove bones and skins and boil to make a chicken broth which you will add to the mole.
Add 2-1/2 cups of mole to pan and bring to a simmer. Add 1/2 cup of chicken broth or add 1/4 teaspoon of chicken bouillon and 1/2 cup of water.
Add 2 heaping tablespoons of creamy peanut butter and 1-Abuelita tablet to sauce ...stir and simmer. Taste and adjust flavor if necessary. If the sauce is getting to thick add a little more broth or water. Once you are happy with the flavor add chicken to sauce and coat meat with sauce.
Place coated chicken in oven approved cooking pan and bake uncovered for 30-hour at 350 degrees.
Serve.
I hope you enjoy this recipe. It is one of my favorite dishes to bring when I am making a pot-luck dish. The only difference that I do is ...I will double the mole quantity, skewer the chicken meat and bake in oven until done, add 3/4's of the mole poblano to a cock-pot and use 1/4 of the mole to coat skewed chicken once it is cooked and then add to cock-pot.
If you decide to use dried red chile to make your mole...rehydrate California red chile pods, remove stems and seeds, blend and sieve for a creamy sauce.
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