South Texas Peanut Butter Mole

SERVES 6 TO 8 

PREP TIME: 10 MINUTES

COOK TIME: 45 MINUTES

INGREDIENTS:

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

METHOD:

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.