Quick Chicken Peanut Mole with Cilantro Rice
Boneless strips of chicken breasts and thighs are cooked up in a skillet with a creamy peanut butter, cocoa and cinnamon scented sauce and served over cilantro rice.
- CHICKEN PEANUT MOLE:
- Crisco® Original No-Stick Cooking Spray
- 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)
- CILANTRO RICE:
- 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
- CHICKEN PEANUT MOLE
1. 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.
2. 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.
3. PLACE chicken in sauce, combining gently. Cook, uncovered, 5 minutes to combine flavors. Serve over Cilantro Rice. Sprinkle with additional chopped cilantro, if desired.
1. 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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Quick Chicken Peanut Mole with Cilantro Rice Recipe at a Glance
- COURSE: Main Dishes