| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Microwave, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Cocoa powder, unsweetened |
| 1 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin, ground |
| 1/2 |
ts |
Oregano, dried crushed |
| 1/4 |
ts |
Salt |
| 1 |
cn |
Tomato sauce, 8-oz can |
| 1/4 |
c |
Onion, finely chopped |
| 3 |
|
Garlic cloves, minced |
| 1 |
lb |
Chicken breast halves, |
|
|
Boneless, skinless; cut into |
|
|
Bite-sized strips |
| 1 |
cn |
Green chili peppers, 4 oz, |
|
|
Diced; drained |
|
|
Almonds, toasted sliced (opt |
|
|
Flour tortillas or hot cooked rice |
|
|
Tomato, chopped (optl) |
|
|
Lettuce, shredded (optl) |
|
|
Avocado, sliced (optl) |
INSTRUCTIONS
DOROTHY CROSS TMPJ72B
In a 1-1/2 quart microwave-safe casserole, combine
cocoa powder, chili powder, cumin, oregano and salt.
Stir in tomato sauce, onion and garlic. Micro-cook,
covered, on 100% power (high) for 2 to 3 minutes or
until mixture is bubbly around edges, stirring once.
Stir in chicken and chili peppers. Cover; cook on high
for 8 to 10 minutes (10 to 12 minutes for low-wattage
ovens) or until chicken is tender and no longer pink
inside, stirring every 3 minutes. Garnish with
almonds, if desired.
Serve with warm tortillas or hot cooked rice, tomato,
lettuce and avocado, if desired.
Source: Dorothy Cross TMPJ72B, from BH&G magazine May
1993. Reformatted by: Wendell Openshaw SRNP05A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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