A simplified Mexican mole-style chicken plate with chili, cocoa, peanut butter, tomato, and rice.
220 gChicken breasts
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60 gOnion
8 gGarlic
0.5 cupRice
1 cupChicken Broth
20 gPeanut Butter
6 gCocoa powder
160 gTomato Sauce
5 gChili powder
3 gCumin
1 gCinnamon
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice in water until tender.
Sear chicken in cooking oil with salt and black pepper until browned.
Saute onion and garlic, then add chili powder, cumin, cinnamon, and cocoa powder.
Stir in tomato sauce, peanut butter, and chicken broth, then simmer into a thick mole-style sauce.
Return chicken to the sauce and simmer until cooked through, then serve over rice.