2 pounds skinless, boneless chicken breasts and thighs, cut into 1/2-inch strips
1 cup chopped onion
1 teaspoon chopped garlic
1 (14 oz.) can chicken broth
1 (14.5 oz.) can diced tomatoes and green chiles
1 to 3 teaspoons chili powder, or to taste
1/4 cup Jif® Creamy Peanut Butter
1 tablespoon baking cocoa
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh cilantro, for garnish (optional)
4 cups water
4 cups instant rice
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup Smucker's® Orange Sugar Free Marmalade or Smucker's® Sweet Orange Marmalade
2 tablespoons chopped fresh cilantro or parsley
How to Make It
CHICKEN PEANUT MOLE SPRAY a large skillet with no-stick cooking spray. Heat over medium-high heat. Add chicken. Cook chicken until golden brown on all sides and cooked through. Remove chicken from skillet.
SPRAY skillet again with no-stick cooking spray. Add onion. Cook until softened. Add garlic. Cook an additional minute. Stir in broth, tomatoes, chili powder, peanut butter, cocoa and cinnamon. Bring to a boil. Reduce heat to a simmer. NOTE: Sauce may be pureed in the blender until smooth, if desired.
PLACE chicken in sauce, combining gently. Cook, uncovered, 5 minutes to combine flavors. Serve over Cilantro Rice. Sprinkle with additional chopped cilantro, if desired.
CILANTRO RICE BRING water to boil in a 3-quart saucepan. Add rice, cumin and salt. Let stand 5 minutes or until water is absorbed. Add marmalade and cilantro. Combine ingredients with fork.
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