Ingredients
1 chicken (fryer
cut into pieces
skin and fat removed)
5 cups water
4 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cocoa
unsweetened
10 tablespoons flour
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup water
1 tablespoon peanut butter (creamy)
1/4 cup water
Steps
Wash hands with soap and water.
Place chicken in a large pot with the 1/4 cup of water. Cover and simmer until tender, about 45 minutes.
In a medium bowl, mix chili powder, oregano, cocoa, flour (1/2 cup plus 2 tablespoons), pepper, and garlic powder along with 1 cup of water.
Add mixture from step 2 to chicken in pot; mix well.
Add peanut butter and 5 cups of water to chicken in pot; mix well.
Bring to a boil.
Reduce heat to medium. Cook for 10 to 15 minutes.
Stir and serve immediately.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 425 |
| Total Fat | 29 g |
| Saturated Fat | 8 g |
| Cholesterol | 94 mg |
| Sodium | 328 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 26 g |
| Vitamin D | 0 mcg |
| Calcium | 47 mg |
| Iron | 3 mg |
| Potassium | 427 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Mole. Recipe source: Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.