Quick Chicken Molemexican, microwave, poultry ----DOROTHY CROSS TMPJ72B---- 2 teaspoon cocoa powder, unsweetened 1 1/2 teaspoon chili powder 1/2 teaspoon cumin, ground 1/2 teaspoon oregano, dried crushed 1/4 teaspoon salt 1 can tomato sauce, 8-oz can 1/4 cup onion, finely chopped 3 garlic cloves, minced 1 lb chicken breast halves, 1 boneless, skinless; cut into 1 bite-sized strips 1 can green chili peppers, 4 oz, 1 diced; drained 1 almonds, toasted sliced (opt 1 flour tortillas or hot cooked rice 1 tomato, chopped (optl) 1 lettuce, shredded (optl) 1 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 |
