Recipe - Quick Chicken Mole

DOROTHY CROSS TMPJ72B
2 teaspoon Cocoa powder, unsweetened
1 One half teaspoon Chili powder
One half teaspoon Cumin, ground
One half teaspoon Oregano, dried crushed
One fourth teaspoon Salt
1 cn Tomato sauce, 8oz can
One fourth cup Onion, finely chopped
3 Garlic cloves, minced
1 pound Chicken breast halves,
Boneless, skinless; cut into
Bitesized strips
1 cn Green chili peppers, 4 oz,
Diced; drained
Almonds, toasted cut or sliced up (opt
Flour tortillas or hot
cooked rice
Tomato, chopped (optl)
Lettuce, shredded (optl)
Avocado, cut or sliced up (optl)

In a 1One half quart microwavesafe casserole, combine
cocoa powder, chili powder, cumin, oregano and salt.
Stir in tomato sauce, onion and garlic. Microcook,
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 lowwattage
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini