Title: Quick Chicken Mole
Categories: Poultry Microwave Mexican
Yield: 4 Servings

DOROTHY CROSS TMPJ72B
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)

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

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