Quick Chicken Peanut Mole with Cilantro Rice25 Reviews
“Boneless strips of chicken breasts and thighs are cooked up in a skillet with a creamy peanut butter, cocoa and cinnamon scented sauce and served over cilantro rice.” - by Jif®
Original recipe yields 8 servings
- Chicken Peanut More: 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.
- 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.
- Place chicken in sauce, combining gently. Cook, uncovered, 5 minutes to combine flavors. Serve over Cilantro Rice. Sprinkle with additional chopped cilantro, if desired.
- 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.
Amount Per Serving (8 total)
- 377 cal
- 7.2 g
- 50.7 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"I didn't make the rice, but the chicken mole came out great! I used chicken tenders, 2 cloves garlic, diced tomatoes with jalapeños and 2t chili powder. After tasting it, I modified it by adding 1T ho..." See moreney and an extra 1T cocoa to give it a darker color and more chocolaty taste. This made it perfectly seasoned and flavorful! It made a ton of food, but I will be making it again!"
"Wonderful mole. I added extra chili powder (some chipolte too), extra dark cocoa, brown sugar (to sweeten it up a bit) and some cornstarch to thicken it. Excellent!..." See more"
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