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.
Photo Credit – CC BY-NC-ND by kern.justin
