Chicken Mole (Mexican)

Serves 8 Preptime: 30 min Cook time: 45 minutes

8 boneless chicken breast halves 1 cup chicken broth

¼ cup olive oil 2 tsp chili powder

1 (4 oz) can chopped green chilies ¼ tsp cracked red pepper

1 medium onion, chopped ¼ tsp cayenne pepper

1 clove minced garlic 1 tsp salt

8 oz tomato sauce 2 whole cloves

1 oz bittersweet chocolate chunks (or chips) 2 Tbsp creamy peanut butter

Cilantro-Lime rice (or yellow rice or white rice)

1.      Brown chicken in oil, then set aside.

2.      Sauté onion and garlic in Dutch oven (can also be cooked in pot on the stove, low heat).  Add green chilies and the rest of the ingredients, except for the rice, at the same time.  Stir until the chocolate is melted.

3.      Add back the chicken.  Cook over low heat for 30 to 45 minutes or until chicken is thoroughly cooked and tender.

4.      Serve over rice.  Drizzle sauce over chicken and rice.  Garnish with fresh cilantro sprig if you like.