| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Mexican | 4 | Servings |
INGREDIENTS
| 4 | Skinless boneless chicken breasts | |
| 1 | md | Onion; finely chopped |
| 1 | c | Low-sodium chicken broth |
| 1 | Clove garlic; minced | |
| 1 | 15-oz can peeled and sliced tomatoes; undrained | |
| 1/3 | c | Dark or golden raisins |
| 1/4 | c | Cilantro; finely chopped |
| 2 | tb | Chili powder |
| 2 | tb | Unsweetened cocoa powder |
| 1/2 | ts | Salt |
| 2 | ts | Sugar |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Ground cumin |
| 1 | tb | Peanut butter |
| 2 | tb | Fresh lime juice |
| 2 | c | Cooked white rice |
| Lime wedges | ||
| Cilantro, for garnish; chopped |
INSTRUCTIONS
1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred. 2. In a medium-sized pan set over medium heat, saute the onion in 2 tablespoons of the broth until softened, about 4 to 5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes. 3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges. Garnish with cilantro. Recipe By : Seattle Times (from "Light and Hearty" by Jeanne Jones) Posted to FOODWINE Digest 9 November 96 Date: Sat, 9 Nov 1996 13:59:09 -0800 From: Rooby <rooby@SHELL.MASTERPIECE.COM>
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