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Chocolate Peanut Butter Chicken Mole
Posted By Nick On July 25, 2008 @ 3:59 pm In Gluten Free, Low Carb, Main Course, Mexican, Peanut Butter, Soup and Chili | 23 Comments
2 pounds chicken tenders or chicken breast, cut into chunks
1 medium onion, chopped
2 cloves garlic, minced
1 (14oz) can chicken broth
1 (14.5oz) can diced tomatoes w/ jalapenos
1/4 cup creamy natural peanut butter w/ salt
2t chili powder
2T unsweetened cocoa powder
1/4t cinnamon
1T honey
Instructions:
1. Spray a skillet with non-stick cooking spray and cook chicken over medium-high heat. Once cooked through, remove chicken from skillet and set aside.
2. Spray more cooking spray in the skillet and cook the onions until softened. Add garlic and cook for another minute or two. Stir in all the remaining ingredients except the chicken and bring to a boil. Reduce heat and simmer for 5 minutes. If you’re a chunk-o-phob (new word?), the sauce may be pureed at this point. Add chicken to the sauce and cook, uncovered for 5-10 minutes. Top with chopped cilantro and a dollop of sour cream, if desired, and enjoy!
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