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Quick Chicken Mole

tex-mex, main dishes, chicken

2 teaspoons unsweetened cocoa powder
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano; crushed
8 ounces tomato sauce
1/4 cup finely chopped onion
3 cloves garlic; minced
4 skinless boneless chicken breast ha
1 pound total
4 1/2 ounces diced green chili peppers; drained
2 cups hot cooked rice
flour tortillas; optional
chopped tomato; optional
shredded lettuce; optional
toasted; sliced almonds,
-- optional

Combine cocoa powder, chili powder, cumin, oregano, and 1/4 teaspoon salt in a 1-1/2-quart microwave-safe casserole. Stir in tomato sauce, onion, and garlic. Microwave, covered, on 100 percent power (high) for 2 to 3 minutes or till mixture is bubbly around the edges, stirring once.

Rinse chicken; pat dry. Cut into bite-size strips. Stir chicken and chili peppers into tomato sauce mixture. Cover; cook on high for 8 to 10 minutes or till chicken is tender and no longer pink, stirring evenly 3 minutes.

Serve with hot cooked rice and warm tortillas, if desired. Garnish with tomato, lettuce, and toasted almonds, if desired.

Makes 4 servings.

Nutrition facts per serving: 262 cal., 4 g total fat (1 g sat. fat), 59 mg cholesterol, 620 mg sodium, 30 g carbohydrate., 1 g dietary fiber, 26 g pro. Daily Value: 23% vitamin. C, 18% iron.

Food exchanges: 1/2 vegetables, 1 1/2 bread, 3 meat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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