Authentic flavor made quick in a pressure cooker.

Scale

2 tablespoons vegetable oil

1-tablespoon ancho chili powder

1-tablespoon chili powder

2–tablespoons unsweetened dark cocoa powder

4 cloves garlic, minced

1 chipotle chili in adobo sauce, seeded

½-teaspoon cinnamon

1/8-teaspoon ground cloves

2 ½ cups beef broth

¼ cup water

1 (14.5 oz.) can fire-roasted diced tomatoes

1 cup diced dried plums (aka prunes)

¼ cup creamy peanut butter

5 pounds chicken thighs, skin removed

1 onion, sliced ½-inch thick

1 red bell pepper, seeded, diced

¼ cup chopped fresh cilantro

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Heat 1-tablespoon oil in pressure cooker pot over medium heat. Add both chili powders, cocoa powder, garlic, chipotle, cinnamon and cloves; cook, stirring for 30 seconds or until fragrant.
Add broth, water, tomatoes, prunes and peanut butter, stirring well and scraping up bottom of the pan. Simmer for 5 minutes. Puree in a blender.
Add remaining oil to the pot. Add onions and half the peppers; cook for 3 to 5 minutes or until vegetables are tender.
Stir sauce back into pot. Season chicken with kosher salt and ground black pepper; add to pot.
Lock pressure cooker lid into place following your manufacturer instructions.
Bring to HIGH pressure, reduce heat to medium-low and cook for 25 minutes. Quick release pressure and remove lid directing the steam away from you. Transfer chicken to a cutting board. Remove the meat and discard the bones. Add remaining red peppers to the pot; simmer for 10 minutes or until tender. Add chicken and cilantro. Season with additional salt and pepper, if needed.

Delicious served over rice with traditional chili toppings or wrapped in a warm tortilla.

*If a pressure cooker freaks you out then feel free to try this recipe in a slow cooker--maybe 6 to 8 hours