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Quick Chicken Mole Recipe | |
Mexican Chicken | |
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Ingredients:
2 teaspoons unsweetened cocoa powder1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano, crushed 8 ounces tomato sauce 1/4 cup finely chopped onion 3 cloves garlic, minced 4 skinless boneless chicken breast halves (1 pound total) 4 1/2 ounces diced green chili peppers, drained 2 cups hot cooked rice flour tortillas, optional chopped tomato, optional shredded lettuce, optional toasted, sliced almonds, optional
Directions:
Combine cocoa powder, chili powder, cumin, oregano, and 1/4 teaspoon salt in a 1-1/2-quart microwave-safe casserole. Stir in tomato sauce, onion, and garlic. Microwave, covered, on 100 percent power (high) for 2 to 3 minutes or till mixture is bubbly around the edges, stirring once. Rinse chicken; pat dry. Cut into bite-size strips. Stir chicken and chili peppers into tomato sauce mixture. Cover; cook on high for 8 to 10 minutes or till chicken is tenderand no longer pink, stirring evenly 3 minutes. Serve with hot cooked rice and warm tortillas, if desired. Garnish with tomato, lettuce, and toasted almonds, if desired. Makes 4 servings.
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