Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 1/3 cup salt

  3. 1/3 cup packed dark brown sugar

  4. 1 tablespoon cumin seed

  5. 1 tablespoon chili powder

  6. 1 lime, thinly sliced

  7. 1 cup strong-brewed coffee, at room temperature

  8. 6 boneless skinless chicken breasts (about 1 3/4 lb)

  9. 2 tablespoons vegetable oil

  10. 1 medium onion, thinly sliced

  11. 2 cloves garlic, finely chopped

  12. 1 can (28 oz) crushed tomatoes, undrained

  13. 1 1/4 cups chicken broth

  14. 1 tablespoon creamy peanut butter

  15. 1 teaspoon granulated sugar

  16. 1/2 teaspoon ground cumin

  17. Dash of ground cinnamon

  18. 1 oz unsweetened baking chocolate

  19. 2 chipotle chiles in adobo sauce (from 7-oz can), chopped

  20. Salt and pepper, if desired

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room temperature.

  2. Place chicken in 1-gallon resealable plastic food-storage bag or large bowl, and pour cooled coffee mixture over chicken. Seal bag or cover bowl. Refrigerate 2 to 3 hours.

  3. In 12-inch skillet, heat oil over medium heat. Remove chicken from marinade and pat dry on paper towels. Discard marinade. When oil is hot and shimmers lightly, place chicken in skillet. Cook about 3 minutes or until golden brown. Flip and cook 2 to 3 minutes longer or until golden on other side. Place chicken on plate.

  4. In same skillet, cook onion over medium heat 5 minutes, stirring occasionally, until soft and lightly browned. Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate and chiles. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.

  5. Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and juice of chicken is clear when center of thickest part is cut (170°F). Taste and add salt and pepper if desired. Serve immediately.


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