This is an adaptation from the classic Mexican dish. Tasting best when it’s served with warm flour tortillas and salsa, this is a dish you’ll want to learn.
For this recipe you’ll need:
6 medium chicken breasts (boneless and skinless)
2 Tablespoons olive oil
1 onion, chopped
1 clove of garlic, minced
1 ½ teaspoons chili powder
1 teaspoon sesame seed
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 tomato, chopped
1 tomatillo (green, found in store often near the peppers) peeled and cut into wedges (may substitute another tomato)
½ cup chicken broth
½ cup tomato sauce
2 Tablespoons raisins
2 teaspoons unsweetened cocoa powder
6 dashes Tabasco
To make this recipe:
In a large skillet, cook the chicken in oil over medium heat for approximately 10 minutes or until cooked through and lightly browned. Add chopped onion, garlic, chili powder, sesame seed, salt, cumin, and cinnamon. Stir and continue to cook for approximately 1 minute.
Stir in tomato, tomatillo, chicken broth, tomato sauce, raisins, cocoa powder, and hot pepper sauce. Bring to a boil, reduce heat, and simmer, uncovered, for 15 minutes or until chicken ins tender and no longer pink. Remove chicken and continue to simmer sauce 4-5 minutes or until it reaches desired consistency.
To serve this dish, prepare white rice. Spoon the sauce over the chicken. And rice.
Tip: To make white rice: In a medium pan, bring 2 cups water, 1 teaspoon butter and 1 teaspoon salt to a boil. Add 1-cup long grain rice and bring back to a boil. Cover, reduce heat to low, and simmer 20 minutes until rice has absorbed the water and is tender. Allow to sit for five minutes then fluff with a fork.