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.
10m
PREP TIME
25m
COOK TIME
269
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 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 chicken stock
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon McCormick Gourmet™ Organic Chili Powder, Hot Mexican Style
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/2 teaspoon salt
- 1/2 cup sour cream
INSTRUCTIONS
- 1 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
- 2 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
- 3 Remove skillet from heat. Stir in sour cream. Serve over cooked rice, if desired
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