Quick Chicken Mole

• 2 teaspoons cocoa powder unsweetened
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon cumin ground
• 1/2 teaspoon oregano dried crushed
• 1/4 teaspoon salt
• 8 ounces tomato sauce can
• 1/4 cup onions finely chopped
• 3 each garlic cloves, minced
• 1 pound chicken breasts halves, boneless, skinless, cut into bite-sized strips
• 4 ounces green chili peppers can, diced, drained
• 1 x almonds toasted, sliced (optional)
• 1 x flour tortillas or hot cooked rice
• 1 x tomatoes chopped (optional)
• 1 x lettuce shredded (optional)
• 1 x avocados sliced (optional)

1. In a 1 1/2 quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt.
2. Stir in tomato sauce, onion and garlic.
3. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until mixture is bubbly around edges, stirring once.
4. Stir in chicken and chili peppers.
5. 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.
6. Garnish with almonds, if desired.
7. Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired.

cocoa, chili powder, cumin ground, oregano, salt, tomato sauce, onions, garlic, chicken breasts halves, green chili peppers, almonds, flour tortillas, tomatoes, avocados

Taken from recipeland.com/recipe/v/quick-chicken-mole-1943 (may not work)