- 2 Tbsp vegetable oil
- 4 lbs chicken parts
- 1 cup chopped onion (1 small)
- 1 clove garlic
- 2 1/2 cups salsa
- 1 cup chicken broth
- 3 Tbsp chili powder
- 2 to 3 Tbsp creamy peanut butter
- 2 Tbsp Baking Cocoa
- 8 cups cooked long-grain white rice (optional)
- Chopped fresh parsley (optional)
DirectionsHeat vegetable oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.
Stir in salsa, broth, chili powder, peanut butter, and cocoa. Bring to boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near bone. Makes 8 servings.
Optional: Combine rice and parsley in medium bowl; serve with Chicken Mole.