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Give meat and potatoes a makeover with this hearty dish of dark meat chicken and sweet potatoes, which is flavored with chili, cinnamon and cocoa in a rich, creamy sauce.  Its time-saving preparation makes it a marvelously modern twist on a traditional Mexican mole.

Prep time: 10 minutes
Cook time: 25 minutes
Makes 8 servings



    · 8 chicken thighs, bone-in (about 2½ pounds)
    · 2 tablespoons all-purpose flour
    · 1 tablespoon olive oil
    · 1 medium onion, chopped
    · 1 sweet potato, cut into 1-inch cubes
    · 1½ cups chicken broth
    · 1 tablespoon cocoa powder
    · 1 tablespoon McCormick Chili Powder
    · 1/2 teaspoon McCormick Ground Cinnamon
    · 1/2 teaspoon salt
    · 1/2 cup sour cream
    · Cooked rice, optional


1. Sprinkle chicken with flour.  Brown chicken in hot olive oil in a large skillet over medium-high heat for 5 to 6 minutes per side.  Remove chicken from skillet; set aside.

2. Add onion and sweet potato to same skillet; sauté 3 minutes, or until slightly browned.

3. Mix in chicken broth, cocoa, chili powder, cinnamon, and salt. Return chicken to skillet. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender and chicken is done.

4. Remove skillet from heat, stir in sour cream.  Serve over cooked rice, if desired.

Nutritional Information:
Per one serving: About 269 Calories, Fat 17g, Protein 21g, Carbohydrate 8g, Cholesterol 73mg, Sodium 369mg, Fiber 1g

Recipe from McCormick® - Spices & Seasonings -


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