2 2-2 1/2 lb frying chicken
   8 c water
   4 stalks celery with leaves
   1 medium carrot, sliced
   1 small onion, cut in eights
   2 sprigs parsley
   2 tsp chicken bouillon granules
   1/4 tsp pepper
   1/2 10 ounce can tomatoes with green chiles
   2 slices white bread, torn
   2 tbls peanut butter
   4 whole cloves
   3 whole black peppercorns
   1/2 inch stick cinnamon
   3/4 tsp chili powder
   1 small clove garlic, minced

Cut chicken into serving pieces, saving backs for another purpose.
Place chicken pieces in Dutch oven with water. Add celery, carrot,
onion, parsley, bouillon granules, and pepper. Bring to boiling.
Cover and cook over low heat 1 to 1 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 and
refrigerate remaining broth for another use).

To prepare mole sauce; in a blender or food processer container place
the reserved chicken broth, tomatoes with green chilies, bread, and
peanut butter. Cover add blend till smooth. Turn into 2 quart saucepan.
With mortar and pestle crush cloves, peppercorns, and cinnamon well;
add to saucepan along with chili powder and garlic. Bring to boiling.
Reduce heat and simmer, uncovered, 15 to 20 minutes or till thickened,
stirring often. Spoon Mole sauce over chicken in casserole.

Bake, covered, in 350° oven 30 to 40 minutes or till heated through.