Don't be scared by the chocolate... this is so good and nice when you something just a little different.
2 tablespoons vegetable oil
4 pounds chicken parts
1 small onion, chopped
1 clove garlic, finely chopped
1 jar (24 ounces) chunky salsa
1 cup chicken broth
3 tablespoons chili powder
2 to 3 tablespoons creamy peanut butter
2 tablespoons Cocoa Powder
8 cups cooked long-grain white rice (optional)
1/2 cup chopped fresh parsley (optional)
HEAT oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic to skillet; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Add chicken; cook for 20 to 25 minutes or until chicken is no longer pink near bones.
COMBINE rice and parsley in medium bowl; serve with Chicken Mole