Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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3 garlic cloves, chopped
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon ground cinnamon
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1 (28 ounce) can diced tomatoes, drained
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1 bell pepper, chopped
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1 (14 ounce) can chicken broth
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2 tablespoons peanut butter
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2 ounces bittersweet chocolate, chopped
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1 (8 lb) roasting chickens, cut into 8 pieces
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pepitas, for garnish (pumpkin seeds)
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white rice, for serving
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2 chipotle peppers, roughly chopped
Instructions
- Preheat oven to 350 degrees F.
- Heat oil in a saute pan over medium heat. Add onion and saute until translucent.
- Add garlic and spices and continue to saute to toast and develop flavor.
- Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate.
- Simmer for 10 minutes.
- Strain and puree until smooth.
- Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides.
- Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour.
- Garnish with pepitas and serve with rice.