This is a lighter version of this classic Mexican dish - as it does not require as many ingredients. Therfore it still contains the 2 absolute requirements : peanut butter and chocolate.
Servings: 6
Ingredients
2 tbsp (30 mL) olive or vegetable oil
6 to 8 boneless chicken breasts (skin-on)
salt and black pepper
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) prepared Mexican salsa – mild, medium or hot
1 cup (250 mL) chicken broth
3 tbsp (45 mL) Mexican chili powder
2 tbsp (30 mL) unsweetened cocoa powder
2 tbsp (30 mL) creamy peanut butter
cooked rice or warm tortillas
Cooking Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Sprinkle the chicken breasts with salt and pepper and place in the hot oil, in a single layer. Brown the chicken pieces, turning over once, until golden brown on both sides. Remove from pan and set aside. (If necessary, you can do the browning step in two batches.)
Pour off all but one tablespoon (15 mL) of the fat from the pan and add the onion. Cook, stirring, for 5 to 7 minutes, until softened. Add the garlic and continue cooking for another minute. Add the salsa, chicken broth, chili powder, cocoa powder and peanut butter and stir to blend.
Bring to a boil, then return the chicken breasts to the pan, snuggling them into the sauce. Lower the heat to low and cook uncovered, basting the chicken pieces occasionally with the sauce until cooked through and the sauce has thickened – 35 to 40 minutes.
Serve with steamed rice or tortillas.
Servings: 6
Ingredients
2 tbsp (30 mL) olive or vegetable oil
6 to 8 boneless chicken breasts (skin-on)
salt and black pepper
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) prepared Mexican salsa – mild, medium or hot
1 cup (250 mL) chicken broth
3 tbsp (45 mL) Mexican chili powder
2 tbsp (30 mL) unsweetened cocoa powder
2 tbsp (30 mL) creamy peanut butter
cooked rice or warm tortillas
Cooking Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Sprinkle the chicken breasts with salt and pepper and place in the hot oil, in a single layer. Brown the chicken pieces, turning over once, until golden brown on both sides. Remove from pan and set aside. (If necessary, you can do the browning step in two batches.)
Pour off all but one tablespoon (15 mL) of the fat from the pan and add the onion. Cook, stirring, for 5 to 7 minutes, until softened. Add the garlic and continue cooking for another minute. Add the salsa, chicken broth, chili powder, cocoa powder and peanut butter and stir to blend.
Bring to a boil, then return the chicken breasts to the pan, snuggling them into the sauce. Lower the heat to low and cook uncovered, basting the chicken pieces occasionally with the sauce until cooked through and the sauce has thickened – 35 to 40 minutes.
Serve with steamed rice or tortillas.
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