Chicken Mole

• 8 cups water (for boiling)
• 2 -3 lbs chicken thighs (boiled and deboned)
• 1/4 cup oil
• 2 tablespoons creamy peanut butter
• 1/3 cup flour
• 1 teaspoon salt
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon cumin
• 1 teaspoon chicken bouillon powder (or to taste)
• 1 tablespoon chili powder

1. Boil chicken in large stock pot and reserve liquid.
2. In dutch oven, add oil, peanut butter, and flour and heat to light carmel color.
3. Add enough of the reserved liquid (from boiling the chicken) to create a smooth gravy. (start with about 2 cups and add more as needed until it reaches a smooth gravy texture).
4. Add salt, garlic, cumin, bouillon, and chili powder to gravy and stir until combined.
5. Add chicken thigh meat and serve over Spanish rice.

water, chicken, oil, peanut butter, flour, salt, garlic, cumin, chicken bouillon powder, chili powder

Taken from www.food.com/recipe/chicken-mole-281965 (may not work)