Chicken Mole

• 3 12 lbs chicken (Cut up)
• 5 ancho chilies
• 4 cloves garlic
• 1 teaspoon salt
• 1 tablespoon cornstarch

1. Boil chicken approx 25 minutes until fully cooked.
2. Cool and debone meat.
3. Reserve broth.
4. De-seed chiles-- In a small pan add chiles with enough water to cover and boil until tender.
5. Remove chiles from water and placed in blender with garlic and a small amount of chicken broth.
6. Puree this mixture.
7. In a pot add puree, 2 cups of chicken broth and the deboned chicken meat.
8. Bring to a simmer.
9. Taste and add salt to your own liking.
10. If needed, thicken mixture with corn starch mixed with about 1 cup of water.
11. Use only enough of this miture to get desire consistency of MOLE.
12. Simmer for about 10-15 mins.
13. Serve over Spanish rice.

chicken, ancho chilies, garlic, salt, cornstarch

Taken from www.food.com/recipe/chicken-mole-76162 (may not work)