Skillet: Chicken Mole

Recipe and picture by Darlene Williams Ventura :)

 Ingredients:

Red Chile Pods- guajllo
1 bay leaf
Cumin
Whole Crushed Oregano
Granulated garlic
Salt or granulated chicken bouillon
Oil
Peanut butter
Directions:

Rinse and remove the stems and seeds from approximately 25 pods.
In a pot, add enough water to fully cover pods.
Add 1 bay leaf.
Bring to a boil and let simmer for 20 minutes, then let cool slightly.
Remove bay leaf, and with a blender puree pods and the water.
Use a colander to separate the pulp from the skin, do this several cups at a time.
To the Pureed Sauce add:

.5 tsp cumin
1 tsp whole oregano (crushed)
2 tsp granulated garlic
2 tsp salt or granulated chicken bouillon
Let simmer and thicken. At the end add 1/4 cup creamy peanut butter. Simmer a few more minute with prepared chicken.