Quick chicken mole
1 servings
Ingredients
| Quantity | 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, |
| Boneless, cut into Bite-sized strips | ||
| 4 | ounces | Can Diced Green Chili |
| Peppers, drained | ||
| Flour Tortillas or Hot | ||
| Cooked Rice | ||
| Shredded Lettuce (optional) | ||
| Sliced Avocado (optional) | ||
| Chopped Tomato (optional) | ||
| Toasted sliced Almonds | ||
| (optional) | ||
Directions
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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