South Texas Peanut Butter Mole
SERVES 6 TO 8
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
3 cups water
1/2 cup smooth peanut butter
2 Tablespoons chili powder
1 Tablespoon all-purpose flour
1 (3- to 4-pound) whole chicken (giblets removed), cut into 8 pieces
1 Tablespoon salt
1 Tablespoon freshly ground black pepper
2 Tablespoons manteca (lard) or vegetable oil
2 garlic cloves, chopped
1/2 white onion, cut into 1/2-inch slices
Arroz Mexicano (page 156) or corn tortillas for serving
1. Thoroughly stir together 1 cup of the water and the peanut butter and chili powder in a medium bowl. Stir in the flour and set aside.
2. Season the chicken with salt and pepper.
3. Melt the manteca in a large skillet over medium-low heat and cook the chicken until it begins to brown on both sides, for a total of 6 to 8 minutes.
4. Add the garlic and onion to the skillet and continue to cook, stirring, until the onion becomes translucent and the garlic is fragrant, an additional 3 to 4 minutes.
5. Stir in the prepared peanut butter mixture and the remaining 2 cups of water. Simmer until the sauce begins to thicken and the chicken is fully cooked, 20 to 25 minutes. The chicken should easily come off the bone.
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