Categories: chicken - main dish

Ingredients

• 3 cups water
• 1 cup instant polenta
• 1 tsp. salt
• 3 cups chicken broth
• 1/4 cup jarred dark mole paste
• 3 Tbsp. no-sugar-added peanut butter
• 2 cooked chicken breast halves, shredded in long strips
• Chopped fresh cilantro leaves

Directions

1. Heat the water to a boil in a medium saucepan; add the polenta and salt. Reduce heat to simmer; cook, stirring, 5 minutes. Cover saucepan and keep warm.
2. Heat the broth to a simmer in a separate saucepan; ad the mole paste, breaking it up with a wooden spoon and stirring it into the broth until it is dissolved t form a sauce.
3. Stir in the peanut butter until it dissolves. The sauce should thicken, but still be pretty liquid. Taste for flavor; the sauce should not taste bitter. Add more peanut butter if you like.
4. Stir in the chicken to coat the pieces; simmer on low so the sauce permeates the meat, 10 minutes. Serve the chicken and sauce over polenta, garnish with chopped cilantro.

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