1. Remove stems and seeds from chiles. 2. Chop chiles, and combine with 1/2 cup hot water in a small bowl; cover and set aside 1 hour. 3. Drain. 4. Combine chicken and next 6 ingredients in a large Dutch oven; bring to a boil. 5. Cover, reduce heat, and simmer 1 hour. 6. Remove chicken and vegetables from broth; set aside. Strain broth; reserve 1 cup and return 2 cups to Dutch oven. 7. Bone and chop chicken; return chicken and vegetables to Dutch oven. 8. Combine chiles and reserved 1 cup of broth in container of an electric blender; process under smooth. 9. Add peanut butter; process until smooth. 10. Add to chicken mixture; stir well. 11. Add salt, cinnamon, thyme, and cloves; stir well. 12. Cover and simmer 30 minutes. 13. Serve with rice and tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
