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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.
8 bone-in chicken thighs, about 2 1/2 pounds
2 tablespoons flour
1 tablespoon olive oil
1 medium onion, chopped
1 sweet potato, cut into 1-inch cubes
1 1/2 cups Kitchen Basics® Original Chicken Stock
1 tablespoon unsweetened cocoa powder
1 tablespoon McCormick Gourmet™ Chili Powder, Hot Mexican Style
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/2 teaspoon salt
1/2 cup sour cream
Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 6 minutes per side or until browned. Remove chicken from skillet. Set aside.
Stir onion and sweet potato into skillet; cook and stir 3 minutes or until lightly browned. Add chicken stock, cocoa, chili powder, cinnamon and salt. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through and potatoes are tender.
Remove skillet from heat. Stir in sour cream. Serve over cooked rice, if desired.
(Amount per serving)