Quick Chicken Peanut Mole with Cilantro Rice

Ingredients

• 1 tablespoon baking cocoa 
• 14.5 ounce canned tomatoes diced green canned
• 14 ounce chicken broth canned
• 2 pounds chicken breasts and thighs boneless skinless cut into 1/2-inch strips
• 1 teaspoon chili powder to taste
• 0.3 cup creamy peanut butter jif®
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon garlic chopped
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 4 cups rice instant
• 1 cup onion chopped
• 0.5 cup smucker's® orange marmalade sweet sugar free
• 1 teaspoon salt 
• 4 cups water 

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Chicken Peanut More: Spray a large skillet with no-stick cooking spray.
2. Heat over medium-high heat.
3. Add chicken. Cook chicken until golden brown on all sides and cooked through.
4. Remove chicken from skillet.
5. Spray skillet again with no-stick cooking spray.
6. Add onion. Cook until softened.
7. 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.
8. Place chicken in sauce, combining gently. Cook, uncovered, 5 minutes to combine flavors.
9. Serve over Cilantro Rice.
10. Sprinkle with additional chopped cilantro, if desired.
11. Cilantro Rice: Bring water to boil in a 3-quart saucepan.
12. Add rice, cumin and salt.
13. Let stand 5 minutes or until water is absorbed.
14. Add marmalade and cilantro.
15. Combine ingredients with fork.