 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I don't remember where I got this recipe but I thought it was good enough to handwrite on one of my recipe cards. I do remember that the feta was really great with it and seemed to bring out the flavors. Ingredients:
4 boneless skinless chicken breasts |
cooking spray |
1 tablespoon chili powder |
salt, to taste |
pepper, to taste |
1 -2 tablespoon oil |
1 medium onion, finely chopped |
4 fresh garlic cloves, minced |
1/2 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1 (28 ounce) can diced tomatoes |
1 tablespoon cocoa powder |
cooked rice, to serve |
cilantro, to garnish (optional) |
feta cheese, to garnish (optional but recommended) |
sour cream, to garnish (optional) |
Directions:
1. Spray chicken with oil and coat with chili powder, salt and pepper.
2. Pan fry chicken over medium-high heat until done.
3. Cut chicken into strips and set aside.
4. Heat oil in skillet. Add onion, garlic, cinnamon and cumin and cook until onion is soft.
5. Add tomatoes, simmer uncovered 10 minutes.
6. Add cocoa, simmer uncovered 5 minutes.
7. Add chicken, simmer uncovered 5 minutes or until heated through.
8. Serve over rice with garnishes.
|
|