6 dried ancho chiles = cup hot water 1 4-lb broiler-fryer, cut up 2 medium onions, quartered = green pepper, cut into strips 2 carrots, cut into 4 pieces 1 tsp dried whole coriander seeds 1 10 3/4-oz can chicken broth 3 1/2 cups water 1/4 cup peanut butter 1/2 tsp salt 1/4 tsp ground cinnamon 1/4 tsp dried whole thyme 1/8 tsp ground cloves Hot cooked rice Tortillas 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. -- |
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