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Print this Recipe    Chicken Mole

Quick Chicken Mole

2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
8 ounces tomato sauce
1/4 cup finely chopped onion
3 cloves garlic, minced
4 skinless boneless chicken breast halves (1 pound total)
4 1/2 ounces diced green chili peppers, drained
2 cups hot cooked rice
flour tortillas, optional
chopped tomato, optional
shredded lettuce, optional
toasted, sliced almonds, optional

Combine cocoa powder, chili powder, cumin, oregano, and 1/4 teaspoon
salt in a 1-1/2-quart microwave-safe casserole. Stir in tomato
sauce, onion, and garlic. Microwave, covered, on 100 percent power
(high) for 2 to 3 minutes or till mixture is bubbly around the
edges, stirring once. Rinse chicken; pat dry. Cut into bite-size
strips. Stir chicken and chili peppers into tomato sauce mixture.
Cover; cook on high for 8 to 10 minutes or till chicken is tender
and no longer pink, stirring evenly 3 minutes. Serve with hot
cooked rice and warm tortillas, if desired. Garnish with tomato,
lettuce, and toasted almonds, if desired. Makes 4 servings.

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