2) Add the chopped tomatoes, pepper, chipotle chillies, chicken stock, peanut butter and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
3) Sear the chicken in a heavy-bottomed hot frying pan over a medium-high heat until browned on both sides. Add to a casserole dish, cover with the sauce and braise in the oven for 45 minutes to 1 hour.
Serve the casserole over portions of white rice. Garnish with a sprinkling of the pepitas.