Chicken Mole

So, this is not an impressive recipe, I mean it's from Paula Dean, but it's pretty easy. It's also quite tasty, and Myron really likes it. I made it so he can have some when he gets home from Hong Kong tomorrow. I used thighs only, because they are cheap and both myself and Myron love dark meat. Also I don't strain it, because MORE SAUCE. 

"Hey, more sauce!"

-Terell Owens

Ingredients

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 can diced tomatoes, drained

1 bell pepper, chopped

2 chipotle peppers, roughly chopped

1 (10-ounce) can chicken broth

2 tablespoons peanut butter

2 ounces bittersweet chocolate, chopped

1 (5-pound) chicken, cut into 8 pieces

White rice, for serving

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.

Preheat oven to 350 degrees F.

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 the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.