Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic; 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 a 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 bone.

 

Combine rice and parsley in medium bowl; serve with Chicken Mole.