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 minIngredients
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.
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