Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Skinless boneless chicken breasts |
| 1 medium | Onion; finely chopped |
| 1 cup | Low-sodium chicken broth |
| 1 \N | Clove garlic; minced |
| 1 \N | 15-oz can peeled and sliced tomatoes; undrained |
| ⅓ cup | Dark or golden raisins |
| ¼ cup | Cilantro; finely chopped |
| 2 tablespoons | Chili powder |
| 2 tablespoons | Unsweetened cocoa powder |
| ½ teaspoon | Salt |
| 2 teaspoons | Sugar |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Ground cumin |
| 1 tablespoon | Peanut butter |
| 2 tablespoons | Fresh lime juice |
| 2 cups | Cooked white rice |
| \N \N | Lime wedges |
| \N \N | Cilantro, for garnish; chopped |
1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred. 2. In a medium-sized pan set over medium heat, saute the onion in 2 tablespoons of the broth until softened, about 4 to 5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes. 3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges.
Garnish with cilantro.
Recipe By : Seattle Times (from "Light and Hearty" by Jeanne Jones) Posted to FOODWINE Digest 9 November 96 Date: Sat, 9 Nov 1996 13:59:09 -0800 From: Rooby <rooby@...>