Quick Chicken Mole
If you're in a rush, slow down to try this succulent dish made with green chili peppers, almonds and avocado slices.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cocoa powder
unsweetened |
|
| 1 ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
oregano
dried crushed |
|
| ¼ | teaspoon |
salt
|
|
| 8 | ounces |
tomato sauce
can |
|
| ¼ | cup |
onions
finely chopped |
|
| 3 | each |
garlic
cloves, minced |
|
| 1 | pound |
chicken breasts
halves, boneless, skinless, cut into bite-sized strips |
|
| 4 | ounces |
green chili peppers
can, diced, drained |
|
| 1 | x |
almonds
toasted, sliced (optional) |
*
|
| 1 | x |
flour tortillas
or hot cooked rice |
*
|
| 1 | x |
tomatoes
chopped (optional) |
*
|
| 1 | x |
lettuce
shredded (optional) |
*
|
| 1 | x |
avocados
sliced (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cocoa powder
unsweetened |
|
| 7.5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
dried crushed |
|
| 1.3 | ml |
salt
|
|
| 231.2 | ml/g |
tomato sauce
can |
|
| 59 | ml |
onions
finely chopped |
|
| 3 | each |
garlic
cloves, minced |
|
| 453.6 | g |
chicken breasts
halves, boneless, skinless, cut into bite-sized strips |
|
| 115.6 | ml/g |
green chili peppers
can, diced, drained |
|
| 1 | x |
almonds
toasted, sliced (optional) |
*
|
| 1 | x |
flour tortillas
or hot cooked rice |
*
|
| 1 | x |
tomatoes
chopped (optional) |
*
|
| 1 | x |
lettuce
shredded (optional) |
*
|
| 1 | x |
avocados
sliced (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. 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.
