Time
prep 0:20
total 0:50
Ingredients
| 4 | skinless boneless chicken breasts | | 1 | onion, finely chopped | | 1 cup | low-sodium chicken broth | | 1 clove | garlic, minced | | 1 can (15 oz.) | peeled and sliced tomatoes, undrained | | 1/3 cup | dark or | | golden raisins | | 1/4 cup | cilantro, finely chopped | | 2 tbsp. | chili powder | | 2 tbsp. | unsweetened cocoa powder | | 1/2 tsp. | salt | | 2 tsp. | sugar | | 1/2 tsp. | cinnamon | | 1/2 tsp. | ground cumin | | 1 tbsp. | peanut butter | | 2 tbsp. | fresh lime juice | | 2 cups | white rice, cooked | | Lime wedges | | Cilantro, chopped, for garnish |
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Instructions
1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred.
2. In a medium-sized pan set over medium heat, sauté the onion in 2 tablespoons of the broth until softened, about 4 to 5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes.
3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges. Garnish with cilantro.
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