Mexican Pollo En Pipian

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: 2 hrs
• Serves: 4

Ingredients

• 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 3/4ounce) 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

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.