Mexican Pollo En Pipian

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large chicken, quartered
• 6 dried ancho chiles
• 1/2 cup water, hot
• 2 medium onions, quartered
• 1/2 green pepper, cut into strips
• 2 carrots, cut into 4 pieces
• 1 teaspoon dried whole coriander seed
• 1 (10 3/4 ounce) can chicken broth
• 3 1/2 cups water
• 1/4 cup peanut butter
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon, ground
• 1/4 teaspoon dried whole thyme
• 1/8 teaspoon clove, ground
• rice, hot, cooked
• tortilla

Recipe

• 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.