Two things. I love Mexican food and I love chocolate. Who would think to mix them together and make an awesome dish? Well someone did! This dish has a spicy yet very light spicy taste to it. It’s the perfect change to enchildia’s.I served this with a side of white rice and some tortillas! Perfect to wrap together!
Ingredients:
1 tablespoon of vegetable oil
1 small onion, diced
3 garlic cloves, minced
1/2 tablespoon of cocoa powder
1/4 tablespoon of cinnamon
1/4 tablespoon of red pepper flakes
1/8 teaspoon of black pepper
1 cup crushed tomatoes
1 cup of chicken broth
1/8 teaspoon of salt
1 slice of bread, cut into small pieces
2 boneless chicken breast, cubed
Directions:
- In a pan over medium high heat, combine the oil, garlic, cocoa powder, cinnamon, red pepper flakes, and black pepper. Saute for 2 minutes.
- Add tomatoes, broth, salt and bread and bring to a simmer. Add the chicken and return to a simmer.
- Cover the pan and cook for 12 to 15 minutes or until the chicken is cooked through.
Enjoy!
Adapted from Womans Day, from Rick Bayless.