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Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 4 pounds chicken parts

  3. 1 small onion , chopped

  4. 1 clove garlic , finely chopped

  5. 1 jar (24 ounces) chunky salsa

  6. 1 cup chicken broth

  7. 3 tablespoons chili powder

  8. 2 to 3 tablespoons creamy peanut butter

  9. 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa

  10. 8 cups cooked long-grain white rice

  11. 1/2 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. HEAT oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic to skillet; cook, stirring constantly, for 2 to 3 minutes or until onion is tender. STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Add chicken; cook for 20 to 25 minutes or until chicken is no longer pink near bones. COMBINE rice and parsley in medium bowl; serve with Chicken Mole.

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