Instructions: Heat oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until meat is browned on all sides. Remove chicken from skillet. Add onion and garlic to skillet; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.

Stir in salsa, broth, chili powder, peanut butter and cocoa. Bring to boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near the bone.

Serve over steamed white rice.

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