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Quick Chicken Peanut Mole with Cilantro Rice

Quick Chicken Peanut Mole

* cooking spray
* 2 pounds skinless, boneless chicken breasts and thighs cut into 1/2-inch strips
* 1 cup chopped onion
* 1 teaspoon chopped garlic
* 1 (14 ounce) can chicken broth
* 1 (14.5 ounce) can diced tomatoes and green chiles
* 1 teaspoon chili powder, or to taste
* 1/4 cup creamy peanut butter
* 1 tablespoon baking cocoa
* 1/4 teaspoon ground cinnamon
* 2 tablespoons chopped fresh cilantro, for garnish (optional)

Cilantro Rice:
* 4 cups water
* 4 cups instant rice
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 cup orange marmalade
* 2 tablespoons chopped fresh cilantro or parsley

1. 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.