Advertisement – Continue Reading Below
- 2 tsp. olive oil
- 1 medium onion
- 2 clove garlic
- 2 tsp. chili powder
- 2 tsp. unsweetened cocoa
- 1/4 tsp. ground cinnamon
- 1 1/4 c. chicken broth
- 1 tbsp. creamy peanut butter
- 1 tbsp. tomato paste
- 1/4 c. golden or dark raisins
- 1 rotisserie chicken
- 1/4 c. fresh cilantro leaves
- Cooked rice (optional)
- Romaine and avocado salad (optional)
- Lime wedges for garnish
Directions
-
- Step 1In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 minutes, stirring occasionally. Add garlic, chili powder, cocoa, and cinnamon; cook 1 minute, stirring constantly.
- Step 2Stir in chicken broth, peanut butter, and tomato paste. Add raisins; heat to boiling. Add chicken pieces to skillet. Reduce heat to medium-low; cover and simmer about 5 minutes (10 minutes if chicken has been refrigerated) to blend flavors, turning chicken pieces over halfway through cooking to coat all sides with sauce.
- Step 3Sprinkle chicken with cilantro. Serve chicken and sauce over rice with salad if you like. Garnish with lime wedges.
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below
