I need a recipe for chicken mole without any chocolate.?

My mother in law used to make chicken mole with just peanut butter and rice in it. She would never tell me the spices and other ingredients and in truth, she really didn't measure anything anyway so it wouldn't have been accurate.I need a recipe for chicken mole without any chocolate.?
CHICKEN MOLE





1 cut-up chicken


4 cloves garlic, minced


1 tbsp. salt


1 tsp. pepper





Put chicken in large pot and cover with water. Add garlic, salt and pepper. Boil until chicken is done, about 45 minutes. Remove chicken and reserve 1 cup broth for gravy.





MOLE GRAVY:





1/2 c. oil


1/2 c. flour


1/4 c. chili powder


1 c. chicken broth


2 chicken bouillon cubes


1 tbsp. peanut butter


2 tsp. salt





Put oil in large skillet on medium heat. Add flour a little at a time and brown, about 1 minute. Remove from stove and stir in chili powder. Dissolve bouillon cubes in broth. Put skillet back on stove and stir in broth. Add peanut butter and salt and mix with hand mixer. Bring to boil, lower heat and simmer 30 minutes, stirring often. Add chicken for 10 or 15 minutes.








OR








CHICKEN MOLE





PART I:





1 or 2 chickens





Boil chicken in salt water until done. Let cool, then take meat off bones. Save juice.





PART II: (MOLE)


1/2 c. flour


3 tsp. peanut butter


3 tbsp. chili powder


1/2 can tomato sauce


1/2 tsp. cumin


1/2 tsp. garlic powder





JMI need a recipe for chicken mole without any chocolate.?
Found this recipe in my Flavors of Mexico cookbook by Angeles de la Rosa and C. Gandia de Fernandez. It is turkey in Mole sauce but you could use your chicken instead. And, it is a mole sauce without chocolate, and with tomatillos.





MOLE DE PAVO (Serves 10-12)





12 chiles anchos


3 chiles pasillas


3 chiles mulatos


2 T lard or oil


A pinch of salt


1 T white vinegar


1 (7 to 8 lb) turkey


3/4 c oil


Turkey neck and giblets


8 oz tomatillos, husked or 1 cup canned tomatillos, drained


1/4 c unblanched almonds


1/4 c golden raisins


2 T sesame seeds


2 T coriander seeds


2 corn tortillas


1/2 tsp each ground cloves, cinnamon and black pepper


Reserved turkey broth as needed


Salt to taste


1 bay leaf





The night before you plan to serve this dish, seed and devein the chilies, then heat the oil in a heavy skillet and fry the chilies just until soft. Drain and cover with hot water, add the salt and vinegar and soak overnight. (Rinse after 30 minutes and add fresh hot water, vinegar and salt if you want the sauce to be mild.) Next day, drain the chilies, reserving the soaking water, and blend them in a blender with just enough of their soaking water to make a coarse sauce; set aside.





Cut the turkey into serving pieces. In a large, heavy skillet, heat 6 T oil and brown the turkey well on all sides. Cover and cook over low heat until tender (adding water if necessary) about 45 minutes to 1 hour. While the turkey is cooking, place the turkey neck and the giblets in a saucepan with salted water to cover, bring to a boil, then reduce heat and simmer, covered, for about 30 minutes to make a rich broth; set aside.





If you are using fresh tomatillos, place them in salted water to cover, bring to a boil, then reduce heat and simmer until tender, about 10 minutes; drain and set aside. In a heavy skillet, heat 4 T of the oil and lightly fry each of the following ingredients separately, drain on absorbent paper and place in a blender jar; almonds, raisins, sesame seeds, coriander seeds, tortillas (broken into pieces) and tomatillos. Add the ground cloves, cinnamon and pepper to the blender jar and blend all the ingredients together. Add this mixture to the pureed chilies, mixing in just enough reserved broth from the neck and giblets to make a smooth sauce. In the same skillet used to fry the preceding ingredients, heat the remaining 2 T oil and fry the sauce 5 minutes over medium heat, stirring constantly. Season with salt to taste. When the turkey is tender, add the turkey and the bay leaf to the sauce and simmer 15 to 20 minutes. Remove the bay leaf before serving.





Hope that helps.
Emeril's Mole Sauce





Ingredients:


1/2 c Shelled pumpkin seeds


1/4 c Shelled pistachio nuts


1/4 c Roasted pine nuts


2 Poblano peppers


1 md Onion; quartered


1 ts Chili powder


1 ts Ground cumin


1/2 ts Salt


1 tb Tamarind paste


1 tb Dark cane or corn syrup


1 ts Distilled white vinegar


1 c Plus 1 tablespoon olive oil


1/2 c Chicken stock


1/2 c Heavy cream





Preheat the oven to 400 degrees F. Place the nuts, peppers, and onions on a


baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15


minutes. Remove from the oven and peel, seed and chop the peppers. In a


food processor, combine the nuts, peppers, onions, chili powder, cumin,


salt, tamarind paste, 1 tablespoon dark cane syrup, vinegar and olive oil.


Puree until creamy, stopping once to scrape the sides of the bowl. Turn the


sauce into a saucepan. Whisk in the chicken stock and cream. Bring the


sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from


the heat and keep warm.