Yield: 1 servings
Measure | Ingredient |
---|---|
2 teaspoons | Unsweetened Cocoa powder |
1½ teaspoon | Chili Powder |
½ teaspoon | Ground Cumin |
½ teaspoon | Dried oregano, crushed |
¼ teaspoon | Salt |
8 ounces | Can Tomato Sauce |
¼ cup | Finely Chopped Onion |
3 cloves | Garlic, minced |
1 pounds | Chicken breast, skinless, |
\N \N | Boneless, cut into Bite-sized strips |
4 ounces | Can Diced Green Chili |
\N \N | Peppers, drained |
\N \N | Flour Tortillas or Hot |
\N \N | Cooked Rice |
\N \N | Shredded Lettuce (optional) |
\N \N | Sliced Avocado (optional) |
\N \N | Chopped Tomato (optional) |
\N \N | Toasted sliced Almonds |
\N \N | (optional) |
In a 1½-quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Cook, uncovered, on HIGH for 2-3 minutes, or until mixture is bubbly around the edges, stirring once.
Stir in chicken and chili peppers. Cover; cook on HIGH for 8-10 minutes, or until chicken is no longer pink, stirring every three minutes.
Serve with warm tortillas or hot cooked rice. If desired, garnish with lettuce, avocado, tomato and almonds.
Makes 4 main-dish servings.
Source: Las vegas Review/Journal 05/03/1995 From: Ron Allard Date: 05-03-95 (159) Fido: Cooking