Ingredients
| 2 |
tbsp canola oil |
| 3 |
cloves garlic, chopped |
| 1 |
c onion, chopped |
| 1/2 |
c green bell pepper, chopped |
| 1 |
tbsp chili powder |
| 1 |
tsp dried oregano |
| 1/4 |
tsp ground cinnamon |
| 1 |
tbsp red wine vinegar |
| 1 |
c chicken broth |
| 14 1/2 |
oz diced tomatoes, undrained |
| 1/2 |
c peanut butter |
| 1 |
lb boneless, skinless chicken breasts, cut into 1/2 inch strips |
| 1/2 |
oz unsweetened chocolate, grated |
| 224 |
g (3 c) rotini , cooked, or 3 c cooked rice |
Directions
- In large skillet or saucepan, heat the oil over medium heat.
- Add garlic, onions, and bell pepper. Cook abt 1 minute, stirring often.
- Add the chili powder, oregano, and cinnamon. Cook abt 1 minute, stirring often.
- Add the vinegar and stir to combine will. Add broth, tomatoes w/ liquid, and peanut butter. Stir to blend well, and bring to a boil, stirring often.
- Reduce heat and simmer abt 10-15 minutes, stirring often, until sauce is thickened. (add salt and pepper if desired).
- Add chicken strips and simmer, stirring often, until done (abt 5-8 min)
- Add grated chocolate and simmer, stirring constantly, until chocolate is completely dissolved.
- serve over rice or pasta
Categories
Chicken, Nuts, Main Dish
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