Easy Chicken Peanut Mole


2 tablespoon organic extra virgin olive oil
2 pounds organic, free range chicken breasts and/or thighs cut into 1/2-inch strips
1 onion, chopped
3 cloves garlic, crushed
1 2/3 cups chicken stock or water
4 roma tomatos, diced
1 teaspoon chili powder, or to taste
1/4 cup organic peanut butter
1 tablespoon organic cocoa powder
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh cilantro, for garnish
2 tablespoons chopped peanuts


Heat 1 tablespoon oil in a large skillet over medium-hight heat. Add chicken. Cook chicken until golden brown on all sides and cooked through. Remove chicken from skillet. Heat another tablespoon oil in skillet. Add onion. Cook until softened. Add garlic. Cook an additional minute. Stir in stock, 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 brown rice if desired and sprinkle with the chopped cilantro and peanuts.

Serves 6

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