1. Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 6 minutes per side or until browned. Remove chicken from skillet. Set aside.
2. Stir onion and sweet potato into skillet; cook and stir 3 minutes or until lightly browned. Add chicken stock, cocoa, chili powder, cinnamon and salt. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through and potatoes are tender.
3. Remove skillet from heat. Stir in sour cream. Serve over cooked rice, if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
