---------------------------DOROTHY CROSS TMPJ72B---------------------------
2 ts Cocoa powder, unsweetened
1 1/2 ts Chili powder
1/2 ts Cumin, ground
1/2 ts Oregano, dried crushed
1/4 ts Salt
1 cn Tomato sauce, 8-oz can
1/4 c Onion, finely chopped
3 Garlic cloves, minced
1 lb Chicken breast halves,
Boneless, skinless; cut into
Bite-sized strips
1 cn Green chili peppers, 4 oz,
Diced; drained
Almonds, toasted sliced (opt
Flour tortillas or hot
-cooked rice
Tomato, chopped (optl)
Lettuce, shredded (optl)
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
