Mine is in storage, and I need measurements for the Chicken Mole de Cacahuete (peanut sauce) I make it all the time from scratch but when I was first learning I used this as a guide for measurement purposes. My daughter now wants the recipe and I could only give her the ingredients with out measurements. An ingredient list with measurements would be great! I don't need the instructions. P.S. The Chicken Mole Verde or Mole de Tomatillo on the page opposite this in the cookbook is yummy too. I made it once when I was 14. Thanks to anyone that can help with this particular cookbook. It actually has some pretty good recipes in it.
I happened to have this recipe in my personal collection. I don't have the other one. I have listed a link to the book below Chicken with Peanut Mole Sauce (Pollo en Mole de Cacahuate) Yield: 6 to 8 servings 1 (4-pound) stewing chicken, cut up 8 cups water 4 stalks celery with leaves 1 medium carrot, sliced 1 small onion, cut up 2 sprigs parsley 2 teaspoons instant chicken bouillon granules 1/4 teaspoon pepper 1/2 of a 10-ounce can (2/3 cup) tomatoes with green chiles 2 slices white bread, torn 2 Tablespoons creamy peanut butter 4 whole cloves 3 whole black peppercorns 1 (1/2-inch stick) cinnamon 3/4 teaspoon chili powder 1 small clove garlic, minced Place chicken pieces in Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules, pepper. Bring to boiling. Cover cook over low heat 2 to 2-1/2 hours or till chicken is tender. Remove chicken pieces. Place in a 2-quart casserole. Strain broth; skim off fat. Reserve 1-1/2 cups of the broth for sauce (cover refrigerate remaining broth for another use). To prepare mole de cacahuate: In blender container place the reserved chicken broth, tomatoes with green chiles, bread, peanut butter. Cover blend till smooth. Turn into 2-quart saucepan. With mortar pestle crush cloves, peppercorns, cinnamon well; add to saucepan along with chili powder garlic. Bring to boiling. Reduce heat simmer, uncovered, 15 to 20 minutes or till thickened, stirring often. Spoon mole de cacahuate over chicken in casserole. Bake, covered, in 350-degree F. oven 30 to 40 minutes or till heated through. Recipe Source: Better Homes Gardens Mexican Cooking (Better Homes Gardens)
