Ingredients
- 1 tbsp vegetable oil
- 1/2 cup chopped onions
- 1 clove garlic, minced
- 2 tbsp flour
- 2 tbsp unsweetened cocoa
- 3 tsp sugar
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp oregano
- 1 1/2 cups chicken broth
- 2 cups tomatoes, undrained
- 2 cups cooked chicken breast, cubed
Instructions
- Heat oil over med. heat. Sauté onions and garlic until tender, but not brown.
- Combine next eight ingredients, through oregano, in a small bowl. Scatter over onions and toss together.
- Gradually add broth, stirring after each addition, until sauce is smooth and free of lumps. Stir in tomatoes and bring to a boil. Reduce heat and simmer 5-10 minutes.
- Stir in chicken, and serve over rice or pasta.
Notes
The original recipe called for the sauce to simmered for 1 1/2 hours, but as I was cooking it this seemed unnecessary. Also, Neal and I were both expecting it to have a bit more kick. I think next time I’ll try adding just a bit of cayenne pepper.
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