Chicken Chipotle Mole
                                                               

Ingredients:
6 boneless, skinless chicken thighs or
3 boneless, skinless breast cut into 1" strips.
2 Tbsp. cumin
2 Tbsp. salt
11/2 Tbsp. black pepper
2 Tbsp. olive oil
1 large onion, sliced
3 cups fire roasted diced tomatoes (with juice)
1 cup chicken broth
1/4 cup chopped fine chipotles in adobo sauce
1/4 cup chopped fine semi-sweet chocolate
3 Tbsp. peanut or almond butter (mantequilla de cacahuate)

Directions:
In a medium bowl combine cumin, salt, and pepper.
Place chicken in bowl and toss well to coat chicken
In a large skillet over medium-high heat, cook the chicken in olive oil, until browned on both sides (about 10 minutes).
Add onion and continue to saute until onions are golden brown
Add tomatoes (with their juices), broth, chipotles with adobo sauce, chocolate and nut butter.
Bring to a simmer and continue stirring often, until chicken is cooked through and sauce thickens slightly. Great ladled over Spanish- style rice.