Ingredients:

• 1-4 dried ancho Chiles, stemmed, seeded, and torn into 12-inch pieces (4 cup)
• 1/4 cup extra-virgin olive oil, divided
• 1/2 onion chopped
• 1/8 cup green onion
• 1 garlic clove, minced
• 2 tomatoes, diced
• 2 tablespoons creamy peanut butter
• 1 teaspoon unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 1½ cups chicken broth
• ½ teaspoon table salt
• ½ teaspoon pepper
• 4-6 pieces of chicken thighs, skin and bone removed, cut into cubes

Directions:

1. Toast ancho in Dutch oven over medium heat, stirring frequently, until fragrant, 2 to 4 minutes;
2. Add 2 tablespoons oil, onion, green onion, and garlic and cook over medium heat until fragrant, about 1 minute.
3. Stir in tomatoes, peanut butter, cocoa, and cinnamon and cook until mixture is bubbly, about 2 minutes.
4. Stir in broth, salt, and black pepper.
5. Cook, stirring occasionally, until Chile pieces are tender and mixture is slightly thickened, about 5 minutes.
6. Transfer mixture to blender and add remaining 2 tablespoons oil.
7. Process until smooth, 30 to 60 seconds, scraping down sides of blender jar as needed.
8. Return sauce to now-empty pot. Rise the blender with some water and pour into pot.
9. Nestle chicken into pot and spoon some sauce over top.
10. Bring to simmer over medium-low heat, then cover and cook until chicken is done.