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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		quartered	-	-	-	-
ancho chile	6		dried	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
onion	2		quartered	88.0	20.548000000000002	2.42	0.22
green pepper	1/2		cut	14.9	3.4568	0.6407	0.1267
carrot	2		cut	104.96	24.5248	2.3808	0.6144
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
water	3 1/2	cups		0.0	0.0	0.0	0.0
peanut butter	1/4	cup		379.905	13.9126	15.5187	32.2113
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
rice			cooked	-	-	-	-
tortilla				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.