Recipe Details

Summary

Name: Quick Chicken Mole

Category: Mexican

Ingredients and Directions

2 teaspoon cocoa powder, unsweetened

1 1/2 teaspoon chili powder

1/2 teaspoon cumin, ground

1/2 teaspoon oregano, dried crushed

1/4 teaspoon salt

8 oz tomato sauce, can

1/4 cup onion, finely chopped

3 each garlic, cloves, minced

1 pound chicken breast, halves, boneless, skinless, cut into bite-sized strips

4 oz green chili peppers, can, diced, drained

1 almonds, toasted, sliced (optional)

1 flour tortillas or hot cooked rice

1 tomato, chopped (optional)

1 lettuce, shredded (optional)

1 avocado, sliced (optional)

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.