Chicken in quick mole sauce and cilantro rice

Ingredients:

• 1.5 cups chopped fresh cilantro leaves
• 3 tablespoons of vegetable oil
• 1 and 1/4 cups white rice
• 4 small skinless, boneless chicken breasts (170-220 g each)
• 1 teaspoon Chinese Five Spice Powder
• 1.5 tbsp chili powder (preferably ancho)
• 1 clove garlic, minced
• 1.5 tbsp peanut or almond butter
• 2 teaspoons soy sauce
• 2 teaspoons of sugar
• 1 teaspoon cocoa powder

Preparation:

1. In a blender, puree 1 cup of cilantro with 1 and 3/4 cups of water.
2. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the rice and cook, stirring, until opaque, about 1 minute. Add the cilantro-infused water and 1/2 teaspoon of salt and bring to a boil. Cover, reduce heat to low, and simmer, undisturbed, until the rice is tender and all the liquid has been absorbed, about 18 minutes. Let sit, covered, until ready to serve. Before serving, fluff the rice with a fork and stir in the remaining 1/2 cup of cilantro.
3. Sprinkle the chicken with 1/2 teaspoon Chinese seasoning, 3/4 teaspoon salt, and a small amount of freshly ground black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides and halfway cooked through, about 6 minutes per side. Transfer the chicken to a plate.
4. In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chili powder, garlic, and the remaining 0.5 teaspoon of Chinese seasoning and stir-fry for 30 seconds. Add 0.5 cups of water and stir to distribute evenly. Add the nut butter, soy sauce, sugar, and cocoa powder and stir until smooth. Add another 1 cup of water and bring to a boil.
5. Add the chicken to the sauce and simmer gently, turning occasionally, until cooked through and the sauce has thickened, about 12 minutes. Serve the chicken with the mole sauce and cilantro rice on the side.