Submitted by Lisa Paulaharju at the 10th Anniversary Chocolate Party 2011
Here is the original recipe. I found that I had to add 1 – 2 more Tbsp. of chili powder; I would also use canned tomatoes instead of dealing with the broiled tomatoes, and just brown the onion chunks with the chicken to simplify things as well as to reduce the mess.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
3-5 chicken breasts or thighs (I used 6 boneless, skinless breasts)
6 tomatoes, large
1/2 an onion, cut into quarters (I used a whole onion)
3 tablespoons of oil
2 cups chicken broth mixed with 2 cups of water (could probably use a bit less water)
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon garlic, peeled and crushed (I used 2 cloves)
1/2 teaspoon unsweetened cocoa powder (we bumped it up to 1 tsp.)
1 tablespoon red chile powder or chile paste
salt to taste
Preparation:
Preheat broiler on high.
Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions. Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled.
While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa.
When the tomatoes are ready, remove from broiler and let cool for 1 minute.
While the tomatoes cool, turn the chicken
Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. (I removed chicken here, cut it up into cubes and returned it to the pan.) Let the sauce reduce while chicken finishes cooking.
If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.