2 Tbsp vegetable oil
4 lbs chicken parts (I like to use boneless and skinless thighs and then cut each one into three or four pieces)
1 small onion, peeled & chopped
1 clove garlic, peeled & finely chopped
3 cups salsa
1 cup chicken broth
3 Tbsp chili powder
2 to 3 Tbsp creamy peanut butter
2 Tbsp cocoa
Heat oil in large skillet over med-high heat. Add chicken; cook, turning occasionally, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic to the skillet; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender.
Stir in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Place chicken in sauce; cook uncovered, for 10 to 15 minutes or until chicken is completely cooked through.
Serve over cooked rice.
The longer you can let it simmer, the more the flavors marry and the better the dish tastes.
This is a favorite of mine! Yum!
ReplyDeleteWe had it for dinner tonight! My only problem was the chicken took FOREVER to cook through. It was 8:00 when we sat down to eat. But it was a crowd pleaser and... James was "contented" -- not starving still! Success!
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