Quick Chicken Mole

 

 

Chocolate and Chilis is all the rage right now – but it’s as old as the hills! You’re going to love this ๐Ÿ˜‰

 

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 รขโ‚ฌโ€œ 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

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