- 2 T. canola oil
- 2 T. chili powder
- 2 T. unsweetened cocoa powder
- 3 garlic cloves, minced
- 2 tsp. minced canned chipotle chiles in adobo sauce (about 1 chile)
- 1/2 tsp. ground cinnamon
- 2 1/2 c. chicken broth
- 14.5 oz. can diced fire-roasted tomatoes
- 1 c. raisins
- 1/4 c. creamy peanut butter
- 4 lb. boneless-skinless chicken thighs
- 1/2 onion, finely chopped
- 15.5 oz. can black beans (optional)
Heat the oil in the pressure cooker pot over medium heat. Add the chili powder, cocoa, garlic, diced chile, and cinnamon; cook, stirring occasionally, until fragrant, about 30 seconds. Add the chicken broth, tomatoes, raisins, and peanut butter and stir to combine with a spoon. Simmer for 5 minutes. Puree the mixture with an immersion blender until smooth, about 30 seconds (or transfer mixture to a blender and puree then return to the pot if you don't have an immersion blender).
Add the chicken, onions, and black beans (if desired) to the pot with the pureed sauce. Lock the lid into place and bring to high pressure and cook for 20 minutes.
When the dish is done cooking, release the pressure quickly using the quick-release valve. Once the pressure is released, carefully remove the lid directing any remaining steam away from you. Transfer the chicken to a cutting board or bowl and cut or shred the meat. Add the chicken back to the pot and stir to combine. Serve in bowls over rice (if desired) and topped with everything from grated cheese to sour cream to chopped red pepper and more.
- Yields: 4-6 servings
- Preparation Time: 40 minutes