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Chicken with Quick Mole Sauce
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Brief Description
From eatingwell.com, with a couple of changes. make a pot of rice and spoon the sauce over it for a good side dish.
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Main Ingredient
Chicken thighs
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Category: Main Dish
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Cuisine: Mexican
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Prep Time: 10 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mrsbean
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 1/4 teaspoons - salt divided
- 1/4 teaspoons - freshly ground pepper
- 2 tablespoons - canola oil divided
- 3 cloves - garlic minced
- 1 tablespoons - chili powder
- 1/2 teaspoons - ground cumin
- 8 ounces - tomato sauce
- 1/2 cups - low-sodium chicken broth
- 1/4 cups - mini semisweet chocolate chips or chop up regular chips
- 1 tablespoons - peanut butter
- 1/2 teaspoons - ground cinnamon
- 1 1/4 pounds - boneless, skinless chicken thighs trim fat
Directions:
1. Season chicken with 1/8 tsp salt and pepper. Heat 1 Tbls oil in a large nonstick skillet over med-hi heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
2. Reduce heat to medium. Add 1 Tbls oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 tsp salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and peanut butter; stir to combine. Bring to a simmer. Reduce heat to med-lo, return the chicken and juices to pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more.
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