QUICK CHICKEN MOLE by www.country-cooking.com
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
Diced -- drained
Almonds -- toasted sliced (opt
Flour tortillas or hot -- cooked rice
Tomato -- chopped (optl)
Lettuce -- shredded (optl)
Avocado -- sliced (optl)
In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic.
Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until
mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover; cook on high for 8 to 10 minutes (10 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes. Garnish with almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato, lettuce and
avocado, if desired.
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