Rachael Ray's Ancho Mole Chicken with Cilantro Rice

Last summer, I rough ground several ancho chiles and keep that on hand. It is not the same as ancho chili powder.

The amounts of all the seasonings and cocoa powder are "to taste" as everyone likes different levels of heat.

2 cups chicken broth
1 T olive oil
1 cup white rice
1/2 cup packed cilantro leaves
1 small (15 oz) can diced tomatoes
1 cup chicken broth
unsweetened cocoa powder
ground ancho chile
ancho chili powder
ground cinnamon
salt and pepper to taste
olive oil
1 lb boneless skinless chicken breast

Bring broth and oil to a boil in a large saucepan. Stir in rice and cover; reduce heat to a medium low. Cook rice til tender, about 15 minutes. Stir in cilantro.

While rice cooks, combine tomatoes, broth, cocoa powder and seasonings in a large saucepan and simmer til thickened, about 15 minutes.

Meanwhile, heat a large frying pan or skillet over medium high heat and add a little oil. Pan fry chicken breast til golden brown and cooked through.

Serve chicken topped with ancho sauce alongside cilantro rice.http://media-files.gather.com/images/d427/d195/d746/d224/d96/f3/full.jpg

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