Ingredients:
1 large chicken, quartered
6 dried ancho chiles
1/2 cup water, hot
2 medium onions, quartered
1/2 green peppers, cut into strips
2 carrots, cut into 4 pieces
1 teaspoon dried whole coriander seeds
1 (10 3/4 ounce) cans 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 cloves, ground
rice, hot, cooked
tortillas
Directions:
Remove stems and seeds from chiles.
Chop chiles, and combine with 1/2 cup hot water in a small bowl; cover and set aside 1 hour.
Drain.
Combine chicken and next 6 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Remove chicken and vegetables from broth; set aside. Strain broth; reserve 1 cup and return 2 cups to Dutch oven.
Bone and chop chicken; return chicken and vegetables to Dutch oven.
Combine chiles and reserved 1 cup of broth in container of an electric blender; process under smooth.
Add peanut butter; process until smooth.
Add to chicken mixture; stir well.
Add salt, cinnamon, thyme, and cloves; stir well.
Cover and simmer 30 minutes.
Serve with rice and tortillas.
Servings: 4
Time preparation: 90 min.
Time total: 120 min.