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.
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.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 130 (57%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 52.5mg||16 %|
|Sodium 69.5mg||2 %|
|Potassium 394.7mg||10 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.7g|
|Protein 14.8g||21 %|
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Calories per serving: 227
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