Peruvian Chili Chicken

• 3 dried yellow Peruvian chili peppers, stems removed
• 1/4 cup water
• 1/4 cup canola oil
• 1 cup PLANTERS Dry Roasted Peanuts, finely chopped Rite Aid Buy 1 Get 1 Free thru 02/06
• 8 cloves garlic, minced
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground black pepper
• 3 lb. bone-in chicken pieces, skin and excess fat removed King Sooper's 1 lb For $1.19 thru 02/09
• 1 cup chicken broth
• 2 lb. potatoes, peeled, cooked and cut in 1/2-inch cubes Safeway 2 pkg For $5.00 thru 02/09
• 1/2 cup KRAFT Grated Parmesan Cheese

1. Place chilies and water in small saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 5 min.
4. Remove from heat.
5. Let stand 5 min.
6. Stir until mixture forms a smooth paste; set aside.
7. Heat oil in large skillet on medium heat.
8. Add peanuts and garlic; cook 2 min., stirring frequently.
9. Add chili mixture, cumin, cinnamon and black pepper; mix well.
10. Reduce heat to low; cook 3 min., stirring frequently.
11. Add chicken; cook on medium heat 20 min., turning chicken over after 10 min.
12. Stir in chicken broth.
13. Bring to boil; reduce heat to medium.
14. Add potatoes; cook an additional 10 min.
15. or until chicken is cooked through (180F).
16. Serve sprinkled with the Parmesan cheese.

chili peppers, water, canola oil, peanuts, garlic, ground cumin, ground cinnamon, ground black pepper, chicken, chicken broth, potatoes, parmesan cheese

Taken from www.kraftrecipes.com/recipes/peruvian-chili-chicken-56562.aspx (may not work)