Oaxacan Chicken Mole

Name: Oaxacan Chicken Mole
Ingredients: 2 boneless skinless chicken breast halves; 3 1/2 teaspoons chili powder, divided; 1 1/2 tablespoons olive oil; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1 (14 ounce) can stewed tomatoes, with juices; 1/4 ounce unsweetened chocolate

7 ingredients

5 steps

Ingredients

2 boneless skinless chicken breast halves
3 1/2 teaspoons chili powder, divided
1 1/2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (14 ounce) can stewed tomatoes, with juices
1/4 ounce unsweetened chocolate

Directions

1

Using 1 tsp of the chili powder, season the breasts, along with salt and pepper to taste.
2

In a heavy skillet that comfortably holds both breasts, heat the oil over mediium-high heat and cook the chicken until brown on both sides (about 2 minutes per side); transfer cooked chicken to a plate and add the remaining chili powder, along with the cumin and cinnamon, to the skillet and saute, stirring, for 15 seconds.
3

Stir in the tomatoes and their juices along with the chocolate and simmer until the sauce thickens up, about 5 minutes.
4

Add chicken, along with any juices that have accumulated on the plate, back into the skillet and simmer until the chicken is cooked through, about 4 minutes.
5

Taste sauce; add salt and pepper if desired.