Quick Chicken Mole

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Chocolate and Chilis is all the rage right now - but it's as old as the hills! You're going to love this ;-)

2 teaspoons Cocoa powder -- unsweetened

1 1/2 teaspoons Chili powder

1/2 teaspoon Cumin -- ground

1/2 teaspoon Oregano -- dried crushed

1/4 teaspoon salt

1 can Tomato sauce -- 8-oz can

1/4 cup Onion -- finely chopped

3 Garlic cloves -- minced

1 pound Chicken breast halves boneless, skinless -- cut into bite-sized strips

1 can Green chili peppers, 4 oz drained and diced

Sliced Almonds – toasted sliced (optional)

hot cooked rice, or Flour tortillas

Tomato --  Tomato -- chopped (optional)

Lettuce -- shredded (optional)

Avocado -- sliced (optional)

 

 

 

In a large saucepan, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Bring gently to a boil, stirring occassionally.

Reduce heat. Add peppers. Cover and simmer.

Cook chicken in separate pan only until cooked through. Do not overcook.

Add chicken to sauce. Cover and let simmer for 5 minutes, or while you cook the rice.

Garnish with almonds, if desired.

Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired.

 

Admission - I just throw the almond slivers in. I don't take the time to toast them.

 

 

 

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