Mexican Chicken Mole with Rice

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 cup white rice
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 2 tablespoons sesame seeds, toasted
• 3 tablespoons cocoa powder
• 2 cups chicken broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin, ground
• 1 teaspoon cinnamon, ground
• 1 can chipotle peppers in adobo sauce, chopped
• 2 tablespoons peanut butter

Method

1. 01
   Season the chicken thighs with salt and pepper.
2. 02
   Heat vegetable oil in a large skillet over medium heat. Brown the chicken on all sides, about 10 minutes. Remove and set aside.
3. 03
   In the same skillet, add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
4. 04
   Stir in cumin, cinnamon, and cocoa powder, cooking for 2 minutes until fragrant.
5. 05
   Add chicken broth, chipotle peppers, peanut butter, and toasted sesame seeds to the skillet. Stir to combine.
6. 06
   Return the chicken to the skillet, cover, and simmer for 45-50 minutes, stirring occasionally, until the chicken is cooked through and tender.
7. 07
   While the chicken is cooking, prepare the rice according to package instructions.
8. 08
   Once the chicken is cooked, taste the mole sauce and adjust seasoning if necessary.
9. 09
   Serve the chicken mole over the cooked rice, garnished with additional toasted sesame seeds if desired.