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1-1/2 cups chunky salsa
1/4 cup plus 2 Tbs. unsalted peanuts, divided (I only had salted peanuts)
1 chipotle pepper in adobo sauce (I only used 1/2 pepper)
1 Tbs. lime juice
1 Tbs. baking cocoa
1-lb. chicken tenderloins, cut into 1-inch pieces
2 tsp. olive oil
1/3 cup chicken broth
2 cups cooked brown rice
2 Tbs. minced fresh cilantro
Directions: In a food processor, combine salsa, 1/4 cup peanuts, chipotle pepper, lime juice, and cocoa; cover and process until blended.
In a skillet, cook chicken in oil over medium heat until no longer pink. Add broth and salsa mixture. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Serve over rice; sprinkle with cilantro and remaining nuts. Enjoy!
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