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Quick Chicken Peanut Mole with Cilantro Rice

  • 4minutes

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Source: www.bhg.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Chicken Peanut Mole

  2. Crisco® Original No-Stick Cooking Spray

  3. 2 pounds skinless, boneless chicken breasts and thighs, cut into 1/2-inch strips

  4. 1 cup chopped onion

  5. 1 teaspoon chopped garlic

  6. 1 (14 oz.) can chicken broth

  7. 1 (14 1/2 oz.) can diced tomatoes and green chiles

  8. 1 to 3 teaspoons chili powder, or to taste

  9. 1/4 cup Jif® Creamy Peanut Butter

  10. 1 tablespoon baking cocoa

  11. 1/4 teaspoon ground cinnamon

  12. 2 tablespoons chopped fresh cilantro, for garnish

  13. Citrus Cilantro Rice

  14. 4 cups water

  15. 4 cups instant rice

  16. 1 teaspoon ground cumin

  17. 1 teaspoon salt

  18. 1/2 cup Smucker's® Orange Sugar Free Marmalade OR Smucker's® Sweet Orange Marmalade

  19. 2 tablespoons chopped fresh cilantro or parsley

Instructions Jump to Ingredients ↑

  1. Directions CHICKEN PEANUT MOLE 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.

  4. CILANTRO RICE 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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