Chicken thighs simmered in a quick cocoa peanut chili sauce and served with rice.
270 gChicken thighs
10 gGarlic
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80 gOnion
0.5 cupRice
1 cupChicken Broth
30 gPeanut Butter
1 cupWater
6 gCocoa powder
180 gTomato Sauce
5 gChili powder
1 gCinnamon
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with water and salt for 18 minutes.
Season chicken with salt and black pepper, then sear in cooking oil for 6 minutes.
Cook onion and garlic for 4 minutes.
Add tomato sauce, peanut butter, cocoa powder, chili powder, cinnamon, and chicken broth; simmer for 22 minutes.
Serve the mole chicken over Mexican-style rice.