4 lbs. chicken thighs or breasts (skinned)
4 c. water
1 med. carrot
3 stalks celery
1 sm. onion
Dash pepper
3 slices bread (white)
4 tbsp. peanut butter
3/4 tsp. chili powder
1/4 tsp. cumin
1 clove garlic

Place first six ingredients in a large saucepan. Bring to boiling. Cover and simmer over low heat for 1 hour. Remove chicken. Remove bones from chicken and place chicken in a 2 quart casserole.

Strain and defat broth. Put 2 cups in blender container and add rest of ingredients. Blend until smooth.

Turn into a saucepan and simmer until thickened, about 10 minutes. Pour over chicken in casserole and bake covered at 350 degrees 30 minutes or until heated through.

Use leftover broth to cook with rice. Serve mole over rice.