- 2 tbsps Crisco® Canola Oil
- 4 boneless, skinless chicken breasts, cut into 1/2 inch strips
- 3-4 cloves garlic, chopped
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 tbsp chile powder
- 1 tsp dried oregano
- 1/4 cup Smucker's® Apricot Preserves
- 1 tbsp red wine vinegar
- 1 cup chicken broth
- 1-14 1/2 oz diced tomatoes
- 1/2 cup Jif® Creamy Peanut Butter
- Salt and pepper
- 12 oz unsweetened chocolate, grated
- Sour cream
- Chopped scallions
- Chopped cilantro

1. HEAT the oil, in a large skillet, over medium heat. Add chicken, cooking until golden brown on all sides. Add to the pan, the garlic, onions and bell pepper. Cook 1 minute, stirring often. Stir in chile powder, oregano, cinnamon, preserves, vinegar, chicken stock, tomatoes and peanut butter. Bring to a boil, stirring often. Reduce to a simmer cooking until sauce is thickened.

2. MIX in the chocolate and simmer, stirring constantly, until the chocolate is completely dissolved.

3. SERVE hot over cooked rice.