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Mexican-Style Chicken with Sweet & Hot Chili Sauce
The use of chocolate (cocoa powder, in this case) to enrich the flavors of a sauce (and it also thickens the sauce like corn starch) is typical of Mexican cuisine. Serve this dish with a plate of warm corn tortillas and cooked beans.
  • 4 skinless, boneless chicken breast halves (about 6 ounces each)
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 5 cloves garlic, minced
  • 2 zucchini, halved lengthwise and thinly sliced crosswise
  • 1-1/2 cups canned crushed tomatoes
  • 1/4 cup raisins
  • 3 tablespoon unblanched almonds
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons firmly packed dark brown sugar
  • 2 pickled jalapeño peppers
  • 1/2 teaspoon salt

1. Dredge the chicken in flour, shaking off excess.

2. In large nonstick skillet, heat oil over medium heat. Add chicken and saute 3 minutes per side, or until golden brown. Transfer to a plate.

3. Add onion and garlic to pan and cook 5 minutes, stirring frequently, until onion is golden brown. Add zucchini and cook 5 minutes, stirring frequently, until tender.

4. Meanwhile, in food processor, combine tomatoes, raisins, almonds, cocoa, brown sugar, jalapeños, and salt, and process until smooth.

5. Stir sauce into pan and bring to a boil. Return chicken to pan, reduce to a simmer, cover, and cook for 10 minutes until chicken is cooked through.


Nutritional Information
Per serving: 359 calories, 11g total fat, 2g saturated fat, 6g monounsaturated fat, 2g polyunsaturated fat, 4g dietary fiber, 42g protein, 24g carbohydrate, 101mg cholesterol, 440mg sodium.
Good source of: niacin, selenium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35