Chicken Rojo

Name: Chicken Rojo
Ingredients: 3 -5 chicken breasts or 3 -5 chicken thighs; 6 large tomatoes; 1/2 onion, cut into quarters; 3 tablespoons oil; 2 cups chicken broth, mixed with; 2 cups water; 1 teaspoon oregano; 1/2 teaspoon cumin; 1 teaspoon garlic, peeled and crushed; 1 teaspoon unsweetened cocoa powder; 1 tablespoon chili powder; salt

12 ingredients

8 steps

Ingredients

3 -5 chicken breasts or 3 -5 chicken thighs
6 large tomatoes
1/2 onion, cut into quarters
3 tablespoons oil
2 cups chicken broth, mixed with
2 cups water
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon garlic, peeled and crushed
1 teaspoon unsweetened cocoa powder
1 tablespoon chili powder
salt

Directions

1

Preheat oven to broil.
2

Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth - add chile powder, cumin, oregano, garlic and cocoa and bring to a boil.
3

While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions.
4

Drizzle 2 tablespoons of oil over them. Place under broiler and remove when tomato skins become very wrinkled and shriveled - about 3 to 5 minutes.
5

When the tomatoes are ready, remove from broiler and let cool for 1 minute. Peel the skin off of each tomato roughly chop them and the onions.
6

Add chopped tomato and onion to the chicken and sauce. Continue to simmer the sauce until the chicken is cooked through.
7

If the liquid cooks off to fast, add water as needed to maintain a sauce with the chicken.
8

Serve with steamed rice.