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2 teaspoon Cocoa
1½ teaspoon Chili
½ teaspoon Cumin
½ teaspoon Oregano
¼ teaspoon Salt
8 ounce Tomato Sauce
4 tablespoon Onion, Finely Chopped
3 Garlic Cloves, Minced
1 pound Chicken Breasts, Cut In Strips
4 ounce Chili Peppers, Drained & Chopped
Almonds, Toasted
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.
1½ teaspoon Chili
½ teaspoon Cumin
½ teaspoon Oregano
¼ teaspoon Salt
8 ounce Tomato Sauce
4 tablespoon Onion, Finely Chopped
3 Garlic Cloves, Minced
1 pound Chicken Breasts, Cut In Strips
4 ounce Chili Peppers, Drained & Chopped
Almonds, Toasted
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.
