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 (24-ounce) jar thick and chunky tomato 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 flat-leaf parsley,

Instructions Jump to Ingredients ↑

  1. Heat vegetable oil in a 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; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.

  2. Stir in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near bone.

  3. Combine rice and parsley in a medium bowl; serve with Chicken Mole.


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