Ingredients
- 8 ounces Dona Maria mole sauce (1 jar)
- 1-2 pound rotisserie chicken OR
- 2-3 pounds chicken (thighs, or breasts or combination, with or without skin)
- 1/2 white onion (not chopped!)
- 5 garlic cloves
- 1 teaspoon pepper corns
- 1/2 tablespoon salt
- 3 1/2 cups chicken broth (from poaching the chicken, or from boullion powder or carton)
- 1 tablespoon peanut butter
- 4 cups Mexican rice, prepared
How to Make
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Step 1: The easiest way make this is to purchase a rotisserie chicken from your favorite local source!
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Step 2: Otherwise, poach chicken in 5 quarts of water, 1/2 an onion, garlic, peppercorns and salt. Remove chicken, strain liquid, discard solids and save broth. There should be about a quart.
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Step 3: Open jar of Dona Maria Mole and scoop out contents into large pot. Add one cup of warm broth.
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Step 4: Whisk the mixture until smooth. This takes a while, but it will get smooth!
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Step 5: Add some more broth while whisking.
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Step 6: Add peanut butter and continue whisking.
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Step 7: When the sauce is smooth, add the rest of the broth. Simmer gently until sauce thickens somewhat.
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Step 8: Meanwhile, shred your poached chicken or remove rotisserie chicken from bones.
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Step 9: Depending on how much chicken you have, you can remove about 2 cups of the sauce and save it for another day.
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Step 10: Add shredded chicken to remaining sauce.
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Step 11: To serve, sprinkle with chopped cilantro and a sprinkle of sesame seeds.
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Step 12: Serve with Mexican rice.
We hope you enjoy this recipe!
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