This hearty dish of chicken thighs and sweet potatoes, which is flavored with chili, cinnamon and cocoa, in a rich, creamy sauce is a modern twist on a traditional Mexican mole.
Amount Per Serving
8bone-in chicken thighs
1cupsweet potato, cut into 1-inch cubes
1 1/2cupsreduced-sodium chicken broth or stock
1Tablespooncocoa powder (unsweetened)
Coat the chicken with flour.
Heat the oil in a skillet on medium-high heat. Add the chicken, then cook 5 to 6 minutes per side, or until browned.
Remove the chicken from the skillet. Set aside. Repeat in batches if necessary.
Stir the onion and sweet potato into the skillet. Cook and stir 3 minutes or until lightly browned.
Add the chicken stock, cocoa, chili powder, cinnamon and salt. Bring to a boil.
Return the chicken to the skillet. Reduce heat to low.
Cover, and simmer 10 minutes, or until chicken is cooked through and potatoes are tender.
Remove skillet from the heat. Stir in the sour cream.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing