Quick and Spicy Mole Chicken

Quick and Spicy Mole Chicken
Quick and Spicy Mole Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    boneless, skinless chicken thighs (about 2 1/2 pounds)

  • salt and pepper

  • 1/4

    cup flour

  • 3

    tablespoons olive oil

  • 1

    medium onion, chopped

  • 1

    sweet potato, cut into 1″ cubes

  • 1 1/2

    cups chicken broth

  • 1

    tablespoon unsweetened cocoa powder

  • 1/4

    cup creamy peanut butter

  • 1

    tablespoon Chimayo Spice Mix (or your favorite Southwestern blend of spices-think cumin, oregano, chili powder)

  • 1

    teaspoon good quality cinnamon

  • 1/2

    teaspoon salt

  • 1/2

    cup sour cream

Directions

Generously season chicken thighs with salt and pepper. Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 6 minutes per side or until browned. Remove chicken from skillet. Set aside. Stir onion and sweet potato into skillet; cook and stir 5-7 minutes or until lightly browned. Add chicken broth, cocoa, peanut butter, Chimayo Spice, cinnamon and salt. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through and potatoes are tender. Remove skillet from heat. Stir in sour cream. Serve over rice.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: