Instant Pot Chicken Mole

3 tablespoons vegetable oil.

2 tablespoons chili powder.

2 tablespoons unsweetened cocoa.

3 garlic cloves, minced.

2 teaspoons minced canned chipotle chile in adobo sauce. This stuff, which you can find in the Hispanic food aisle of your grocery story - assuming your store has one - is spicy! I’m not quite sure what I’m going to do with the rest of the can. Freeze it in a small container?

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

2-½ cups low-sodium chicken broth. If you use a quart sized container, as I did, you can use the remainder with water to make the rice. If you use canned chicken broth, you can get away with using one can and making up the difference to 2-½ cups with water.

1 14.5-ounce can diced tomatoes. I used 3 medium, very ripe fresh tomatoes from my garden.

1 cup raisins.

¼ cup peanut butter.

3 to 4 pounds boneless, skinless chicken thighs, with fat trimmed off. The original recipe calls for 4 pounds bone-in thighs.

Salt and pepper.

1 onion, halved and sliced in ½ inch thick pieces. I used a red onion from my garden.

1 red bell pepper, stem and seeds removed, cut into ½ inch pieces. In general, I don’t like peppers, but I’m trying very hard to like them so I included them.

¼ cup fresh cilantro, chopped.

Directions at aneclecticmind.com

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