2 Tbsp vegetable oil
4 lbs chicken parts
1 cup chopped onion (1 small)
1 clove garlic
2 1/2 cups salsa
1 cup chicken broth
3 Tbsp chili powder
2 to 3 Tbsp creamy peanut butter
2 Tbsp Baking Cocoa
8 cups cooked long-grain white rice (optional)
Chopped fresh parsley (optional)
Heat vegetable oil in 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.
Stir in salsa, broth, chili powder, peanut butter, and cocoa. Bring to 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. Makes 8 servings.
Optional: Combine rice and parsley in medium bowl; serve with Chicken Mole.
Notes: One of my college roommates was from Mexico and used to frequently make mole. He got me hooked on it. Despite the fact that I've craved it several times since Brittany and I got married, this is the first time we've made it. There are lots of different mole recipes out there. I found this one here. I thought it was easy yet tasty, but I really don't know how authentic it is. We quartered the recipe and, while it didn't call for it, chopped up the chicken. I will probably make more sauce next time we have this if we chop up the chicken again. The original recipe calls for Ortega salsa and we just happened to have that kind - different brands would likely give different flavors.