- 1 of 3 Remove and discard skin from chicken thighs. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over both sides of chicken. Coat large nonstick skillet with vegetable-oil cooking spray; heat over medium-high heat. Add chicken; saute until browned, 3 to 4 minutes each side. Remove chicken to plate.
- 2 of 3 Add onion, green pepper and garlic to skillet; saute 3 minutes. Stir in chili powder, cinnamon and cloves; saute 1 minute. Return chicken with any accumulated juice from plate to skillet along with tomatoes, peanut butter, cocoa powder, raisins and remaining salt and pepper. Bring to boiling; cover. Reduce heat; simmer 25 minutes, until chicken is cooked through, stirring occasionally and turning chicken over halfway through.
- 3 of 3 Meanwhile, prepare the white rice following the package directions, using about 1-1/2 cups water. Stir the corn into the cooked rice; heat through. Serve chicken mole with rice. Garnish with scallions.
Servings Per Recipe: 6
Per Serving: 29 g pro., 408 kcal cal., 3 g sat. fat, 77 mg chol., 11 g Fat, total, 51 g carb., 863 mg sodium, 7 g fiber