1 pound skinless, boneless chicken breasts, cut into 4 pieces
1/2 large yellow onion, thinly sliced
4 cloves garlic, finely chopped
1 (14-ounce) can crushed tomatoes
1/2 cup low-sodium chicken broth
1 tablespoon unsweetened cocoa powder
2 teaspoons honey
2 teaspoons apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 to 1 teaspoon chipotle chile powder
Salt and pepper to taste
Instructions
In a large skillet, heat oil over medium heat. Add chicken and cook 2 minutes per side, until golden brown. Remove to a plate. Add onions and garlic and cook 3 to 4 minutes, stirring frequently, until onion is tender.
Add tomatoes, chicken broth, cocoa powder, honey, vinegar and cinnamon, and chile powder. Bring to a boil. Return chicken to the skillet. Season with salt and pepper and reduce heat to a simmer. Cover and cook about 15 minutes.
Uncover and cook 3 to 5 minutes more, stirring occasionally, until chicken is completely cooked through and sauce is lightly thickened. Transfer chicken and its sauce to plates and serve.
Serving
Suggestions
Serve with rice or rice noodles.
Originally Submitted
2/2/2010
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