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Ingredientes
- 6 x skinless boneless chicken thighs each cut 3 pcs
- 2 Tbsp. grnd cumin Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion thinly sliced
- 2 can chili-style chunky tomatoes in juice (14 1/2 ounce ea)
- 1 c. canned low-salt chicken broth
- 2 Tbsp. chopped canned chipotle chilies plus
- 1 Tbsp. adobo sauce from chilies
- 1 ounce unsweetened chocolate minced
Direcciones
- Coat chicken on all sides with cumin. Sprinkle with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add in chicken; saute/fry till browned on all sides, about 5 min.
- Add in onion and saute/fry till beginning to brown, about 3 min. Add in tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer.
- Reduce heat to medium-low and simmer till chicken is cooked through and sauce thickens slightly, about 20 min. Season with salt and pepper; serve.
- This recipe yields 4 servings.
- Comments: Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add in heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add in an arugula, orange, and red onion salad and a basket of hot corn tortillas. For dessert, offer cinnamon-spiked warm chocolate and wafer cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 55 | 58% |
| Total Fat 6.32g | 8% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.03g | |
| Cholesterol 19mg | 6% |
| Sodium 59mg | 2% |
| Potassium 208mg | 6% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.23g | 1% |
| Protein 6.56g | 10% |
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