Thai Chicken “Mole”
Serving Size: Serves 2
1 cup Elki Peanut Sauce
1/2 cup chicken stock
2 pounds chicken breasts (boneless and skinless)
1/2 cup Monterrey Jack and cheddar cheeses, grated
1 handful cilantro, chopped
1 handful roasted peanuts, chopped
1 jalapeño pepper, sliced or your favorite hot pepper
Adapted From: Closetcooking.com
If you want to reduce the spiciness of this dish, just omit the hot pepper.
Mix the peanut sauce and chicken stock in a pan and bring to a boil.Reduce the heat, add chicken and simmer, covered, for 30 minutes. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
Serve garnished with fresh chopped cilantro, peanuts, and peppers.