Quick chicken mole

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

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