My Recipes

Title: Quick Chicken Mole

User: nnss

Yield: 4 servings

Categories: mexican, poultry, microwave

amount unit name
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


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