| 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>
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”