Chicken Mole with Mexican Rice

Chicken Mole with Mexican Rice Ingredients Chicken Mole Sauce2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 2 tablespoons chili powder 1 teaspoon cumin powder 1/2 teaspoon cinnamon powder 1 cup chopped tomatoes 1 cup chopped Capsicum (All mixed red, yellow and green) 2 jalapenos, roughly chopped 1 ¼ cup chicken broth 2 tablespoons peanut butter ½ cup bittersweet chocolate, chopped Ingredients for Chicken Mole1 tablespoon Oil 1/4 cup chopped Capsicum (All mixed red, yellow and green) 250 gms chicken, diced Salt Method Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, half cup peppers, jalapenos, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth. Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and put half the peppers and braise the oven for 45 minutes to 1 hour. Ingredients for Mexican Rice2 tablespoons oil 1 cup India Gate Basmati rice 1  cup onion, chopped 1/2 cup chopped Capsicum (All mixed red, yellow and green) 2 cups water 1 green chilies, chopped 1 teaspoons chili powder, or to taste Salt Method  Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.