Cooking Recipe Quick Chicken Mole

Recipe Ingredients

DOROTHY CROSS TMPJ72B

2 ts Cocoa powder, unsweetened

1 1/2 ts Chili powder

1/2 ts Cumin, ground

1/2 ts Oregano, dried crushed

1/4 ts Salt

1 cn Tomato sauce, 8-oz can

1/4 c Onion, finely chopped

3 Garlic cloves, minced

1 lb Chicken breast halves,

Boneless, skinless; cut into

Bite-sized strips

1 cn 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)

Directions

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.

Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993.
Reformatted by: Wendell Openshaw SRNP05A

Categories matching this recipe

Poultry ,Mexican ,Microwave