Chicken Mole

    2 tablespoons vegetable oil
    4 pounds chicken parts
    1 small onion, peeled and chopped
    1 clove garlic, peeled and finely chopped
    1 (24 oz.) jar thick and chunky salsa
    1 cup chicken broth
    3 tablespoons chili powder
    2-3 tablespoon creamy peanut butter
    2 tablespoons unsweetened baking cocoa
    minced parsley

Heat the vegetable oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper. Brown on all sides
(approximately 4-6 minutes). Remove from skillet. Add the onion and
garlic and cook, stirring constantly, for 2-3 minutes or until onion
is tender. Stir in the salsa, broth, chili powder, peanut butter and
cocoa. Bring to a boil and reduce heat to medium-low. Place the
chicken in sauce and cook, uncovered, for 20 to 25 minutes or until
cooked through (it will show clear juices when pierced deeply with a
fork or small knife). Serve with plenty of fluffy white rice and
garnish with minced parsley.